Beet Tartare

Vegan Beet Tartare

  • Author: Vegan Vigilante
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 people 1x


A vegan version of beet tartare made with tofu chevre and candied pecans.



  • 8.8 ounces (250 grams) cooked organic beets (coarsely chopped )
  • 1 tbsp Dijon Mustard
  • 1 tbsp balsamic vinegar
  • 1 large clove garlic (minced)
  • 2 tsp capers
  • 1 tsp chili paste
  • 2 handfuls pecans (finely chopped )
  • 2 tbsp pure maple syrup (Grade A)
  • arugula lettuce (for garnish)
  • 3 slices Tofu Chevre ((


  1. Place chopped beets in medium sized mixing bowl. Add mustard, balsamic vinegar, garlic, capers and chili paste to bowl. Mix thoroughly with spoon. Set aside.
  2. Over medium heat, pour maple syrup into small skillet. Add pecans and stir until coated. Cook for several minutes until they become aromatic.
  3. Place about 5 slices of arugula lettuce atop a plate. Fill garnish bowl with beet mixture. Pat down tightly. Invert bowl releasing beet mixture over lettuce.
  4. Carefully top with Tofu Chevre and then top again with candied pecans. Serve immediately.

  • Category: Appetizer
%d bloggers like this: