Beet Tartare and Avocado Spread

The only reason I stumbled across this recipe was the fact it mentioned ‘tartare’ which appealed in it’s resemblance to the common steak tartare – which I LOVE. I thought it was time to feature something a bit ‘healthy’ and bright on here and with such a low risk of bacterial infection, how could I not try it?


I’m glad I did, as it was really delicious and complimented the avocado spread very well. This will be a regular lunch for me this summer or a good hearty breakfast, and considering the fact I detested beetroot less than a year ago, I have done well to find a way to enjoy it apart from roasting it.


I hope you try both together, or one or the other…….I should mention the two blogs I stole the recipes from….have a ganders, even if you don’t fancy this, there are some really good recipes and inspiring photos if nothing else! I have only altered the recipes very slightly. I added Aleppo pepper to the avocado spread and sprinkled toasted cumin salt over the beets before serving. – for the beet tartare – for the avocado spread


Beet Tartare Ingredients Makes enough for 4 as a starter or 3-4 filled sandwiches

  • 2 large beets (not baby ones)
  • 2 small shallots, chopped fine
  • 1 tbsp capers, chopped fine
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh grated horseradish or 1 heaped tsp of horseradish cream
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • Salt and pepper to taste
  • Caperberries, to serve (if you can get them)



Bring a pan of water to boil and add the beets, turning down so the water is only just boiling. Boil for 40-45 minutes (depending on size of your beets, give them a squeeze if unsure) you want them a little bit soft. When cooked, leave to cool before peeling and chopping into small (about 1cm) cubes.


In a large bowl, mix together all other ingredients, stir to combine and adjust seasoning as you wish. Add the chopped beets and give it a good mix.


Serve with bread of your choice, in a salad or on top of the avocado spread!


Avocado Spread Makes enough for 3-4 well-filled sandwiches or toasts

  • 2 ripe avocados
  • 2-3 garlic cloves, minced
  • 1 heaped tsp Dijon
  • Sea salt



Simply scoop out the avocado flesh and mash into your minced garlic then mix in the mustard and a pinch of sea salt.




7 Comments Add yours

  1. I made roasted beet pesto this week, I think it would be great with avocado on toast. :p

    1. katiebonken says:

      Thanks for the tip Mani, I’ve not thought about making roast beet into a pesto but sounds good!

      1. It’s delicious, just process roasted beets, garlic, almonds or walnuts or pistachios, lemon juice/vinegar (I used balsamic), parmesan cheese, olive oil and salt! yum!

  2. I’m going bonkers over this! And these photos are killing it!!! 🙂

  3. What an awesome combo! And the ingredients in the beet tartare just sound fabulous – all my favourite things 🙂

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