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Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by JoJo Li

Not a typo. Boldly seasoned and finely chopped, these beets have the earthy taste of classic beef tartare, and look the part too. Not to mention the fact that they’re about a tenth of the cost per pound for the kind of top quality beef you need when serving meat raw. Use a mix of mostly Chioggia (candy-striped) and some red beets for the most convincing color. We like baby beets here, as they are sweeter and more tender than the larger ones. Serve with potato chips for the perfect crunchy-soft bite.

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What you’ll need


8 servings


lb. baby beets (mix of red and Chioggia), trimmed, scrubbed


garlic cloves, thinly sliced


2-oz. jar capers, drained


cup extra-virgin olive oil


medium shallot, finely chopped


Tbsp. finely chopped pickled cherry or other hot peppers


Tbsp. mayonnaise


Tbsp. distilled white vinegar


tsp. coarse mustard


tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more


Tbsp. finely chopped parsley, plus leaves for serving

Salted potato chips or pita chips (for serving)


  1. Step 1

    Place a rack in middle of oven; preheat to 400°. Wrap 1 lb. baby beets (mix of red and Chioggia), trimmed, scrubbed, in a few layers of foil, place on a rimmed baking sheet, and roast until tender (a paring knife should easily slide through flesh), about 1 hour. Let cool. Using paper towels, rub skins to remove and cut beets into ¼" pieces.

    Step 2

    Heat 8 garlic cloves, thinly sliced, one 2-oz. jar capers, drained, and ¼ cup extra-virgin olive oil in a small skillet over medium, adjusting heat as needed to keep oil at a simmer, until garlic is golden and capers have burst, 8–12 minutes. Strain mixture through a fine-mesh sieve set over a small heatproof bowl. Turn garlic and capers out onto paper towels; set oil aside.

    Step 3

    Mix beets, 1 medium shallot, finely chopped, 2 Tbsp. finely chopped pickled cherry or other hot peppers, 1 Tbsp. mayonnaise, 1 Tbsp. distilled white vinegar, 2 tsp. coarse mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 Tbsp. reserved oil in a medium bowl to combine. Cover and let sit 15–45 minutes to marinate.

    Step 4

    Just before serving, stir 1 Tbsp. finely chopped parsley and half of fried garlic and capers into beet mixture. Scoop beet tartare onto a platter and top with parsley leaves and remaining fried garlic and capers. Serve beet tartare with salted potato chips or pita chips for scooping.

    Do ahead: Beets can be roasted, peeled, and chopped 2 days ahead; transfer to an airtight container. Cover and chill. Tartare (without toppings) can be made 8 hours ahead; cover and chill.

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  • what can I substitute for the mayonnaise in this recipe?

    • Anonymous

    • California

    • 12/9/2022

  • This came out really outstanding... great vegan side dish! wish u could upload a pic cause I have a good one!

    • paul berliner

    • brooklyn ny

    • 12/9/2022