Vegetarian Classic Steak Tartare
Delight in a vegetarian twist on a timeless dish with this Vegetarian Classic Steak Tartare recipe! Featuring roasted red beets and sautéed cremini mushrooms as the hearty base, this meat-free creation mimics the bold flavors and elegant presentation of traditional steak tartare. A vibrant mix of Dijon mustard, capers, minced shallot, cornichons, and fresh parsley adds tangy and savory layers, while a drizzle of balsamic vinegar and lemon juice ties it all together. Served with a silky egg yolk nestled atop and paired with toasted crusty bread, this vegetarian tartare is perfect for gourmet appetizers or sophisticated dining. Ready in under an hour, it’s a modern, plant-based take on a beloved classic that’s sure to impress!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 units medium red beet
- 200 grams cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons capers
- 1 unit shallot, finely minced
- 2 tablespoons cornichons, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 unit egg yolk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 teaspoon balsamic vinegar
- 1 teaspoon lemon juice
- 4 slices crusty bread, toasted
Instructions
Preheat the oven to 400°F (200°C).
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 40 minutes, or until they are tender when pierced with a fork. Let the beets cool, then peel and dice them finely into small cubes.
While the beets are roasting, clean the mushrooms with a damp cloth, remove the stems, and finely dice the mushroom caps to match the size of the diced beets.
In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the diced mushrooms and cook for about 5 minutes, or until they release their juices and soften. Remove from heat and let cool.
In a mixing bowl, combine the diced roasted beets and cooked mushrooms. Drizzle with the remaining tablespoon of olive oil, balsamic vinegar, and lemon juice.
Add the Dijon mustard, capers, minced shallot, chopped cornichons, and fresh parsley to the mixture. Stir thoroughly to ensure all ingredients are evenly mixed.
Season the mixture with salt and freshly ground black pepper to taste.
To serve, place a portion of the beet-mushroom mixture on each plate. Make a small indentation in the center of each serving and gently place an egg yolk in the indentation.
Serve with toasted crusty bread slices on the side.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 38.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 221 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2542 mg | 54% | |
*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.
