Beet-and-Horseradish Tartare with Fresh Carrot Sauce

Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural earthy sweetness.

Beet and Horseradish Tartare with Fresh Carrot Sauce Recipe
Photo: Victor Protasio
Active Time:
15 mins
Total Time:
2 hrs 15 mins



  • 2 medium-size red beets (about 1 pounds), peeled

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon prepared horseradish

  • 1 1/2 teaspoons Dijon mustard

  • 1 1/2 teaspoons Worcestershire sauce or soy sauce

  • 1 teaspoon extra-virgin olive oil

  • 1/4 cup chopped fresh flat-leaf parsley


  • 1 cup refrigerated carrot juice (such as Bolthouse Farms)

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon Worcestershire sauce or soy sauce

  • 1/4 teaspoon coconut nectar (such as Coconut Secret) or brown sugar

  • 1/8 teaspoon kosher salt

  • 1/4 teaspoon xanthan gum (optional)


  • 4 dill sprigs, for garnish


Make the beet tartare

  1. Grate beets on large holes of a box grater or using grating attachment on a food processor. Place in a large bowl; stir in lemon juice, horseradish, mustard, Worcestershire, and olive oil. Let stand at least 2 hours or up to overnight. Stir in parsley.

Make the carrot sauce

  1. Whisk together carrot juice, lemon juice, Worcestershire, coconut nectar, salt, and, if using, xanthan gum in a bowl or measuring cup.

  2. Spoon about 2 tablespoons carrot sauce onto each of 4 small rimmed plates, swirling plates to form a circular pool of carrot sauce. Top each plate with about 3/4 cup beet tartare and 1 dill sprig.

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