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Beet Horseradish Tartare

Beets are at a sweet high… I love experimenting with this colorful vegetable. I enjoy playing with flavors and textures depending on the season as well as my mood.

I grew up eating Borscht, a beetroot based soup often served cold originated from eastern Europe.

Usually roasting beets is my first step to create flavor. But I wanted this dish to be refreshing, aesthetically pleasing and an easy to eat salad. With the addition of horseradish and lemon the beets had a nice balanced flavor. And the swirl of tangy Greek yogurt is the perfect compliment to this bright dish.




4-5 beets, roasted

2 tablespoons of chives

Zest and juice of one lemon

4 teaspoons of horseradish

Olive oil, for roasting beets

1 teaspoon Greek yogurt, to top the dip with



  1. Roast beets at 425 degrees for 40 minutes, or until a knife goes in easily. Peel them and let cool.
  2. Chop into quarters, and add to a food processor with horseradish and juice and zest of lemons. Pulse until mixture resembles caviar. Top with a swirl of Greek yogurt and chives.


Satisfy your senses,
Amanda (follow me on Twitter!)

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