Beet Tartare with Crème Fraiche

Image of Rina Oh
Rated 5.0 based on 2 customer reviews
Beet Tartare with Crème Fraiche
Beet Tartare with Crème Fraiche


  • 2 beets, washed
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and ground black pepper
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons crème fraîche
  • 2 tablespoons chopped fresh dill
  • 4 heads endives, stems removed


  1. Preheat oven to 350°F (180°C).
  2. Cover beets in olive oil with add salt and pepper; wrap in aluminum foil; place in preheated oven and roast in a tray for about 1 hour.
  3. Remove beets from the oven and cool completely; set aside for about 1 hour. Peel beet skins off with your hands using a small pairing knife. Cut beets into 1-inch cubes.
  4. Transfer beets to a food processor; add oil, vinegar, salt, and pepper and pulse for 30 seconds (about 5 to 6 pulses). Keep pausing it consistently so it does not get pureed.
  5. Mix crème fraiche with dill in a small bowl.
  6. To assemble, use a spoon and scoop about a tablespoon of beet tartare into endives. Garnish with a teaspoon or less of the gorgonzola crème fraiche; garnish with additional dill.
Mealthy tip:

You can refresh leftovers of this beet recipe by dressing it additional olive oil and balsamic vinegar before serving. You could also set this dish out as a spread at a party to serve with rye crackers or toasted baguette slices.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

My wife talked me in to trying this recipe, and I surprisingly really enjoyed it. I always had beats that were roasted, but this version with the crème fraiche was amazing. It all works well together.

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Greg Jones says:

I love the earthiness of the roasted beets. This recipe has great flavor and texture. I made it for a date night and it was a real treat for my wife. We both loved it very much.