Ruby Beetroot “Tartare” with Whipped Goat Cheese Recipe

This Ruby Beetroot “Tartare” with Whipped Goat Cheese is my go-to appetizer when I want to serve an absolutely show-stopping dish that looks intricate but actually comes together in a breeze. The earthy, velvet-red beets are tossed in a punchy dressing, topped with the dreamiest whipped goat cheese, and finished with a crunchy, herby walnut-dill sprinkle. The result is a plate that dazzles with stunning color and an unforgettable mix of flavors – pure plant-based luxury that always gets a chorus of “wows.”

Ingredients You’ll Need

With just a handful of easy-to-find ingredients, you can create a dish that’s both stunning and restaurant-worthy. Every single element brings something special to the table: the beets bring brilliance, the goat cheese brings tangy creaminess, and the walnut-dill crunch brings that irresistible, toasty snap. Here’s what you’ll need and why it matters:

• Cooked beets: Opt for jewel-toned, roasted or steamed beets for best flavor and color—the hero ingredient of your tartare.
• Olive oil: Adds silkiness and a subtle fruity depth to the diced beets.
• Balsamic vinegar: Lends a gentle sweetness and tang that makes the beets sing.
• Dijon mustard: Just a hint brightens the tartare and pulls all the flavors together.
• Salt and black pepper: Essential for seasoning and making each flavor pop.
• Beet juice (optional): For even more visual drama, a splash intensifies the color.
• Goat cheese: Delivers that creamy, tangy signature layer—make sure it’s at room temperature for smoothest whipping.
• Cream cheese: Softens the goat cheese and makes it extra spreadable.
• Greek yogurt or sour cream: Adds a fresh, tangy lift and fluffs up the cheese mixture beautifully.
• Lemon zest: Offers vibrant citrusy perfume that keeps the cheese layer from feeling heavy.
• Chopped walnuts: Toasting brings out their earthy, buttery character and their crunch wakes up every bite.
• Fresh dill: Infuses the dish with delicate, grassy fragrance and a pop of green.
• Flaky sea salt: Provides those crave-worthy pops of salt and texture.
• Fried shallots or crispy onions (optional): Adds even more crunch and a savory punch—highly recommended if you have them!

How to Make Ruby Beetroot “Tartare” with Whipped Goat Cheese

Step 1: Prep and Dress the Beets

Start your Ruby Beetroot “Tartare” with Whipped Goat Cheese by dicing the cooked beets into perfect, tiny cubes so every bite is balanced. Toss them gently with olive oil, balsamic vinegar, Dijon, salt, and pepper in a mixing bowl. If you want an even deeper magenta hue, add a splash of beet juice. Let this jewel-toned mixture chill in the fridge for 10–15 minutes so the flavors meld and everything becomes nice and cold.

Step 2: Whip the Goat Cheese Mixture

Grab your goat cheese, cream cheese, and either Greek yogurt or sour cream. Add the lemon zest and a pinch of black pepper. Using a hand mixer or food processor, whip everything together until lush and fluffy—almost like a cloud! This whipped goat cheese layer is the key to making your tartare taste luxurious.

Step 3: Toast the Walnut-Dill Crunch

Next, take chopped walnuts and toast them in a dry pan over medium heat for just a few minutes—the fragrance will let you know when they’re ready. Let them cool, then fold in the finely chopped dill, flaky sea salt, and (if using) any fried shallots or crispy onions. This adds a symphony of crunch and a burst of herby flavor that’s just perfect alongside the creamy and tangy elements of the dish.

Step 4: Assemble Your Ruby Beetroot “Tartare” with Whipped Goat Cheese

Time for the fun part: assembly! You can use a ring mold for extra drama, but a carefully spooned mound works beautifully. Gently press the beet mixture onto the plate, top with a generous swoosh or dollop of that whipped goat cheese, and finish with a generous scatter of the crunchy walnut-dill topping. Add a flourish of extra dill or microgreens, and watch everyone gasp at how stunning it looks.

How to Serve Ruby Beetroot “Tartare” with Whipped Goat Cheese

Garnishes

To make your Ruby Beetroot “Tartare” with Whipped Goat Cheese extra special, finishing touches matter. Sprinkle with lots of fresh dill or microgreens, and maybe a few whole walnuts for drama. If you love color, edible flowers (like viola or nasturtium) make it utterly enchanting.

Side Dishes

This tartare shines as a starter, but it also pairs wonderfully with crisp seeded crackers, buttered sourdough toast, or thin rye crisps. If you want to make a light lunch of it, place a tartare mound on top of a simple baby greens salad with citrus vinaigrette.

Creative Ways to Present

Try spooning the beets end-to-end in a row with artistically piped dots of goat cheese alongside, or serve in individual glass jars with a layer of tartare, a layer of whipped cheese, and a final crunchy topping for easy party portions. For a rustic approach, serve everything on a big platter for guests to build their own bites family-style.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (rare, but possible!), transfer each component to airtight containers. The dressed beets and whipped cheese will stay fresh in the fridge for up to two days. Store the walnut-dill crunch separately to keep it crispy.

Freezing

While the beets and whipped cheese aren’t ideal for freezing (as their texture will change), you can freeze the toasted walnuts ahead of time and chop them fresh with dill before serving. This way, you’re always a step ahead!

Reheating

No reheating needed—this Ruby Beetroot “Tartare” with Whipped Goat Cheese truly shines served cold. Just re-fluff the whipped cheese with a spatula if it stiffens in the fridge, and bring everything to room temperature for best flavor before assembling.

FAQs

Can I make Ruby Beetroot “Tartare” with Whipped Goat Cheese fully vegan?

Yes! Swap goat cheese, cream cheese, and yogurt for your favorite plant-based alternatives. The creamy whipped layer will still be luscious, and the rest of the recipe is already vegan.

Can I use pre-cooked beets?

Absolutely—vacuum-packed, pre-cooked beets from the produce section work beautifully and save time. Just avoid pickled beets, as their flavor is too strong for this dish.

What’s the best way to dice beets for tartare?

Peel cooked beets with gloves (to avoid pink hands), then slice into thin rounds, then strips, then tiny cubes. The smaller, the better, for that classic tartare look and mouthfeel!

Do I have to use walnuts?

No—pecans, pistachios, or even roasted pumpkin seeds work great if you have nut allergies or just want to change things up. Just make sure to toast whatever you use to deepen the flavor.

How far ahead can I assemble the dish?

For best results, assemble just before serving so the textures remain distinct and the colors vivid. You can prep all separate components a day ahead and keep them chilled until showtime.

Final Thoughts

If you’re ready to wow your friends—or just yourself—give this Ruby Beetroot “Tartare” with Whipped Goat Cheese a try. It brings pure color, texture, and joy to the table with hardly any fuss. I hope it becomes a new favorite for you, too!

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