Archive of BBC Food Recipes

Beetroot tartare with horseradish and beef

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4 as a starter, or 2 as a main course
From Saturday Kitchen
Buy the freshest and best quality meat you can find for this beef tartare.


  1. For the beetroot tartare, peel 100g/3½oz of the beetroot and cut it into very small cubes. Put the beetroot cubes in a bowl with the vinegar. Season with salt and pepper and set aside to marinade.

  2. Cook the remaining beetroot in a saucepan of boiling water for 40-45 minutes, until soft. Drain, submerge in cold water and remove their skins – you can wear plastic gloves if you don’t want your hands to be stained red.

  3. Cut the cooked beetroots into very small cubes and toss them with red onion, apple, mustard and olive oil in a bowl. Add the raw marinated beetroot, to taste, along with the horseradish, honey and the foraged leaves. Season to taste with salt and pepper. Drizzle with the rapeseed oil, to taste.

  4. For the smoked cheese, place the cheese in a bowl and mix in the cream and crème fraîche. Season with black pepper.

  5. To serve, melt the butter in a frying pan, add the breadcrumbs and fry until golden-brown.

  6. Dot the beef around the serving plates and place a small spoonful of the smoked cheese mix on top. Dot the beetroot mixture around the plates and garnish with the foraged leaves and toasted breadcrumbs.


For the tartare

  • 500g/1lb 2oz raw beetroot, scrubbed and skin left on
  • 2 tbsp cherry vinegar
  • 1 red onion, finely chopped
  • 1 Bramley apple, peeled and finely grated
  • 1½ tbsp wholegrain mustard
  • 1 tbsp olive oil
  • 2 tbsp horseradish, freshly grated
  • 1 tbsp honey
  • handful foraged leaves (such as sea aster, sea beet or chickweed), chopped
  • rapeseed oil, to taste
  • 250g/9oz best-quality rump steak, trimmed and finely diced
  • sea salt flakes and freshly ground black pepper

For the smoked cheese

  • 150g/5½oz smoked soft cheese
  • 75-100ml/2½-3½oz single cream
  • 50-100g/1¾-3½oz crème fraîche

To serve

  • 75g/2½oz unsalted butter
  • 150g/5½oz brown breadcrumbs
  • foraged leaves (as above)

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Beetroot tartare with horseradish and beef

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