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Beetroot tartare and ricotta toasts recipe


  • 250g beetroot
  • 1 tsp white miso
  • ½ tsp wholegrain mustard
  • ½ tsp dijon mustard
  • ½ tsp red wine vinegar
  • ½ tsp worcestershire sauce
  • few shakes of Tabasco
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 3 cornichons, very finely diced
  • 1 tsp capers, finely chopped
  • 2 tsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped chives
  • 2 tsp finely chopped dill, plus extra to garnish
  • 180g ricotta
  • 1 tbsp creamed horseradish, plus 1 tsp
  • 5 slices grainy rye bread, lightly toasted (we used Biona Organic rye bread with sunflower seeds)


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Trim the beetroots of any leaves and stems. Scrub the beetroot bulbs and wrap loosely in foil – if they are large, wrap individually. Put on a rimmed baking tray and roast for 1 hr 30 mins until tender – a sharp knife should pierce them easily.

  • STEP 2

    Once the beetroot is roasted, cool slightly before using kitchen paper to rub off the skins. Finely chop the beetroots – they don’t have to be perfectly diced but you don’t want it to be chunky, and keep them as evenly chopped as possible. Combine the miso with 2 tsp of hot water in a small bowl, then stir in the mustards, vinegar, worcestershire sauce and Tabasco. While the beetroot is still warm, combine with the mustard mixture and all the other ingredients, bar the ricotta, horseradish and bread. Season and leave to sit for 30 mins or until completely cool and the beetroot has marinated.

  • STEP 3

    Combine the ricotta with the horseradish. Cut the bread into halves, spread over the ricotta and top with spoonfuls of the beetroot. Garnish with dill and serve.


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