Beet Tartare Crostini: Perfect for a Moody Dinner Party

Hosting or going to a dinner party?  Not sure what to make?  Want to bring something different from the usual cheese and crackers?  A beet tartare crostini will not only impress your guests, it will also please your gut.  While beets do take time to prepare, they are absolutely gorgeous and vibrant (oh and healthy) – I wanted to make a unique and fun appetizer for a dinner party I went to so I figured why not make a twist on a traditional beef tartare?  The beet tartare crostini was not only beautiful to the eye but also extremely pleasing for the palate.

I also wanted it to be something that people could hold and take small bites of so that’s where the crostini part came in. This could be a wonderful salad without the crostini but the bread absorbs the beet tartare perfectly.  The dish turned out flavorful and beautiful with a sea of colors and textures.

My recipe here is based off of: for the roasted beets part, for the tartare part and for the crostini part.




  • 3 large red beets (raw – if you bought roasted beets, then you can skip the roasting part)
  • 4 tbsp of balsamic vinegar
  • 3 tbsp of extra virgin olive oil
  • 3 tbsp of regular olive oil
  • 2 tsp of salt and pepper each
  • 2 tsp of cayenne pepper
  • 2 tsp of smoked paprika
  • 2 tsp of cumin
  • 2 tsp of red pepper
  • 1 cup of chopped walnuts
  • 3 cups of arugula or spinach
  • 1/4 cup of parsley
  • 2 tsp of fresh thyme leaves or dried thyme
  • 1/4 cup of dill
  • 2 cups of goat or feta cheese (I made some with goat and some with feta, it seemed like the feta ones were more popular because the saltiness of the feta brought out the beet tartare flavors more).


  • 1 baguette sliced and toasted
  • 3 tbsp of olive oil
  • 3 tbsp of soy butter
  • 1 tsp of salt and butter each
  • 2 cloves of garlic minced


Beet tartare


  • Preheat the oven to 400 degrees.  Chop off the top and bottom of the beets and peel the beet skin off.  Cut the beets into 1/2 inch chunks (the smaller, the faster they become tender).
  • Put the beets on an ungreased baking sheet and sprinkle with the thyme, 3 tbsp of regular olive oil, 1 tsp of salt and pepper (eyeball it and see whether it intuitively feels like enough salt and pepper.
  • Roast the beets in the oven for 40 minutes (might take longer depending on the oven size) – turning about halfway through the baking process.
  • Let them cool so they are room temperature (about 20 minutes). Dice them into tiny cubes in a medium-sized bowl.
  • Drizzle the diced beets with balsamic and extra virgin olive oil, stir in all of the spices (salt, pepper, paprika, cumin, cayenne, red pepper) so all of the beets are evenly coated.
  • Chill it in the fridge while you prep everything else.
  • Turn the oven temperature down to 375.  Slice the bread into 1/4-1/2 inch thick slices.  Put the bread slices on an ungreased baking sheet.
  • In a small bowl mix the olive oil, softened soy butter, salt, pepper, and garlic together so it forms a paste.
  • Brush the top of the bread slices with your garlic oil paste with a pastry brush or spoon if you don’t have a pastry brush.
  • Bake the bread for about 10-15 minutes until the slices are golden.
  • While the bread is baking toast your walnuts.  In a medium pan, toast your walnuts for about 4-5 minutes, then sprinkle about 1 tsp of cayenne pepper.  Let them cool for 1-2 minutes and chop them up into smaller bits.
  • Let the bread cool off for about 10 minutes.
  • Now it’s time to assemble it all!
  • Put the arugula on top of the bread, then a small spoonful of the beet tartare, then the feta or goat cheese, then the toasted walnuts on top and voilà – your Beet Tartare Crostini is ready!


Goat cheese on the left, Feta on the right

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