Vegetarian Classic Beef Tartare
Discover a delightful plant-based twist on an iconic dish with this Vegetarian Classic Beef Tartare recipe, where earthy Portobello mushrooms and sweet roasted beets take center stage. Carefully diced to mimic the texture of traditional tartare, this vibrant mixture blends seamlessly with tangy capers, Dijon mustard, cornichons, and fresh herbs for a rich and flavorful bite. A zesty dressing of olive oil, soy sauce, and vegetarian Worcestershire sauce enhances the depth of flavors, making each forkful irresistible. Served atop microgreens or arugula and paired with toasted baguette slices, this elegant vegetarian tartare is perfect for a sophisticated appetizer or light yet satisfying meal. Ready in just 25 minutes, this dish effortlessly combines creativity, health, and style—ideal for anyone seeking a memorable meat-free alternative.
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Recipe Information
Ingredients
- 2 large Portobello mushrooms
- 2 medium Red beets, roasted
- 2 tablespoons Capers, drained and chopped
- 1 tablespoon Dijon mustard
- 1 small Shallot, finely chopped
- 2 tablespoons Cornichons, finely chopped
- 1 tablespoon Parsley, finely chopped
- 1 tablespoon Chives, finely chopped
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Soy sauce
- 1 teaspoon Worcestershire sauce (vegetarian)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Microgreens or arugula
- 8 slices Baguette slices, toasted
Instructions
Begin by cleaning the Portobello mushrooms with a damp paper towel and removing the stems. Chop them into small cubes, resembling the texture of finely chopped beef.
Peel and cube the roasted beets into small pieces similar in size to the chopped mushrooms.
In a large mixing bowl, combine the chopped mushrooms, beets, capers, Dijon mustard, chopped shallot, cornichons, parsley, and chives.
In a separate small bowl, whisk together the olive oil, soy sauce, vegetarian Worcestershire sauce, lemon juice, salt, and black pepper.
Pour the dressing over the mushroom and beet mixture, tossing gently to coat everything evenly.
Taste the mixture and adjust the seasoning with more salt, pepper, or lemon juice, if needed.
To serve, arrange a small mound of the 'tartare' mixture on each plate, top with a handful of microgreens or arugula, and serve with toasted baguette slices on the side.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 30.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
