Vegetarian Classic Steak Tartare

Savor the bold and sophisticated flavors of this Vegetarian Classic Steak Tartare, a plant-based spin on the iconic dish that’s sure to impress. This recipe showcases the earthy sweetness of roasted red beets and the umami-rich depth of sautéed cremini mushrooms, finely diced to mimic the traditional texture of tartare. Tossed with tangy Dijon mustard, zesty capers, and a hint of balsamic vinegar, this vibrant medley is elevated with fresh parsley and briny chopped cornichons for a perfectly balanced bite. Topped with a luscious egg yolk and served alongside toasted crusty bread, this vegetarian tartare is an elegant appetizer or a light, satisfying main course that combines classic flavors with innovative vegetarian creativity. Ready in under an hour, it’s a stunning, nutrient-packed dish ideal for special occasions or gourmet everyday dining.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the Dijon mustard, capers, minced shallot, chopped cornichons, and fresh parsley to the mixture. Stir thoroughly to ensure all ingredients are evenly mixed.

Step 7

Season the mixture with salt and freshly ground black pepper to taste.

Step 8

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.

Step 9

Serve with toasted crusty bread slices on the side.

Nutrition Facts

Serving size	(898.7g)

Amount per serving	% Daily Value*
Calories	994.2

Total Fat 39.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 184.5mg	0%
Sodium 3101.6mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 19.2g	0%
Total Sugars 39.1g
Protein 31.5g	0%

Vitamin D 32.2IU	0%
Calcium 241.8mg	0%
Iron 9.8mg	0%
Potassium 2542.6mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 12.1%

Carbs: 54.1%