Recipe for: Beetroot tartare with horseradish foam and spring onion - photo 1
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Recipe for: Beetroot tartare with horseradish foam and spring onion

Christmas Appetizers Appetizers 90 min Medium 1 views ~23.77 PLN * - (0)
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Description

A delicate vegetarian appetizer that combines the sweet-earthy flavor of roasted beetroot with a spicy, creamy horseradish foam and fresh green onion. Inspired by Polish tradition (beetroot and horseradish often appear on the holiday table), but served in a modern tartare form – finely diced beetroot shaped on the plate. The dish has a light, summery freshness thanks to dill and chives; walnuts and goat cheese add contrasting textures and mild saltiness. It works wonderfully as an appetizer for Christmas Eve, a summer gathering, or as a light snack before the main course. Visually appealing with the intense color of beetroot, the white horseradish foam, and green accents from the green onion and herbs.

Ingredients Used

Ingredients (13)

Servings:
4
  • Beets (raw) 600 g
  • Sour cream 200 g
  • Horseradish 60 g
  • Green onion 2 bunch (~60 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • Balsamic vinegar 20 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • Dill 1.5 bunch (~30 g)
  • Chives 0.3 bunch (~30 g)
  • ✨ Optional
  • Walnuts 40 g
  • Ser kozi 60 g
💰 Estimated dish cost: ~23.77 PLN (5.94 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets under cold water with a vegetable brush, trim the ends, do not peel. Wrap each beet individually in aluminum foil or place them on a baking sheet lined with parchment paper and drizzle with a thin layer of rapeseed oil to prevent the skin from drying out.

Ingredients: Rapeseed oil
Use an oven mitt to place the wrapped beets on the baking sheet. The baking sheet should have edges (easier to catch the juices). Avoid washing the beets after baking – the skin comes off more easily if you wait until they cool down.
2

Roast the beets for 45–60 minutes, depending on their size. Check with a skewer or fork: if it goes in easily, the beets are ready. After roasting, let the beets sit for 15–20 minutes to cool enough to handle.

Use a fork to check for tenderness. Large beets may require up to 60 minutes; small ones will be done in 45 minutes. Do not exceed 70 minutes to avoid drying out the flesh too much.
3

When the beets have cooled enough to touch, remove the foil and peel the skin off with your fingers or using a paper towel (the skin should come off easily). Cut the beets into very small cubes – the ideal size is about 3–5 mm (the tartare should resemble the texture of classic meat tartare).

Use a sharp knife and a cutting board. To achieve an even dice, first cut slices about 3–4 mm thick, then strips, and finally dice. If you want to save time, use a chopping knife instead of a food processor.
4

Transfer the chopped beet to a bowl. Add 30 ml of rapeseed oil (2 tablespoons), 20 ml of balsamic vinegar, 2 pinches of salt, and 1 pinch of freshly ground pepper. Mix well with a spoon, taste, and season to your liking – the beet should be slightly tangy and slightly salty.

Ingredients: Rapeseed oil, Balsamic vinegar, Salt, Black pepper
Use a large mixing bowl to prevent the cubes from breaking. It's best to mix gently from the bottom up.

Onion and herbs

5

Wash the spring onion, dill, and chives. Trim the ends and finely chop the white part of the spring onion and the green parts of the herbs. Reserve a few longer green tops for decoration. Add the chopped herbs and spring onion to the bowl with the beetroot and gently mix.

Ingredients: Green onion, Dill, Chives
Use a sharp chef's knife and a flat hand for stabilization while chopping. Do not chop the herbs for too long – they will darken and lose their aroma.

Horseradish mousse

6

Peel and finely grate fresh horseradish on a fine grater (be careful of the fumes). In a very chilled bowl, pour in cold cream. Add the grated horseradish (about 60 g) and 1–2 teaspoons of lemon juice (from half a lemon) and 1 pinch of salt. Whip with a hand mixer or whisk until the cream forms soft peaks (about 1.5–3 minutes with a mixer). After whipping, the mixture should be light, creamy, and hold soft folds.

Ingredients: Sour cream, horseradish, Lemon, Salt
Use a metal or glass bowl well chilled in the fridge (at least 15 minutes). If you don't have a mixer, whisk vigorously by hand for a few minutes; it requires more strength. Be careful not to whip the cream 'to butter' – stop whipping when the mixture is still light and fluffy.
7

If you want to achieve a lighter foam, use a hand blender in short pulses, dipping it just below the surface of the cream to aerate the mixture (short 2–3 pulses will be enough). Taste and if necessary, season with a small pinch of sugar or an extra drop of lemon juice. Transfer the foam to a piping bag with a round tip or to a bowl prepared for serving.

Ingredients: Sour cream, horseradish, Lemon
If you have a sauce siphon, you can transfer the mixture to the siphon and charge it with one cartridge – you'll get a very fluffy foam. For beginners, a mixer/hand blender will be sufficient.

Assembly and decoration

8

On a clean plate (preferably white), place metal rings for molding (diameter about 6–8 cm). Put 1/4 of the prepared beet tartare at the bottom of the rings and press down with a spoon to form a stable cylinder. Gently remove the ring. In the center or on the side of each portion, try to squeeze out the horseradish foam (about 1–2 tablespoons) with a spoon or use a piping bag to apply it aesthetically.

Ingredients: Sour cream, horseradish
Use a small spoon or a piping bag so the foam doesn't spill. If you don't have a ring, you can shape the tartare with a spoon into a mound.
9

Sprinkle each portion with finely chopped chives and dill, as well as thinly sliced green parts of spring onion. If you are using walnuts and goat cheese – gently sprinkle them on top (first briefly toast the walnuts in a dry pan for 1–2 minutes until fragrant to release their aroma). Drizzle with a little canola oil and one or two drops of balsamic vinegar as a finishing touch.

Ingredients: Chives, Dill, Green onion, Ser kozi, Rapeseed oil, Balsamic vinegar
Use kitchen tweezers to precisely arrange herbs and pieces of cheese. The nuts should be coarsely chopped to add texture.

Serving

10

Serve the tartare slightly chilled, not icy (room temperature from the fridge: about 10–12°C). The portions are ready to serve immediately after decoration. You can add thin rye bread toasts or slices of field cucumber on the plate to balance the flavor.

Ingredients: Sour cream, horseradish
Apply the horseradish foam just before serving – it loses its fluffiness after a few minutes. It's best to prepare all the elements in advance and assemble just before serving.

Fun Fact

💡

Beets and horseradish are traditional ingredients on Polish holiday tables – beetroot often appears in borscht or salads, while horseradish adds a spicy touch to meat and fish dishes. The combination in the form of tartare is a modern reinterpretation of these flavors.

Best for

Wigilia Letnie przyjęcie Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the tartare chilled, with thin rye bread toasts or crispy crackers. Serve portions immediately after adding the horseradish foam. For visual effect, use white plates and place the portion slightly to the side, leaving space for decorations of herbs and a few drops of balsamic vinegar.

🥡 Storage

Store roasted beets in an airtight container in the refrigerator for up to 3 days. The horseradish foam is best used the same day; stored in the refrigerator, it will lose its fluffiness after 24 hours. It's best to prepare the ingredients separately and assemble just before serving. Do not freeze the horseradish foam.

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