This Beets and Mint Tartar is an entree that is both pretty and very light. But make sure to only use fresh beets, not canned!
In fact, this beetroot tartar and mint is more of a salad. The cooked beetroot is cut into small pieces, then seasoned with mint vinaigrette.
How to Make Beets and Mint Tartar
- Cook beets in salted boiling water.
- Remove the stems and skins.
- Slice the beets into rings.
- Sprinkle with garlic, mint, salt, and pepper.
- Let sit for 1 minute.
- Sprinkle with vinegar and oil.
Full directions for how to make Beets and Mint Tartar are in the printable recipe card below.
Beets and Mint Tartar FAQs
What are the health benefits of beets?
Beetroots are rich in B vitamins, iron, manganese, copper, magnesium, and potassium. A diet rich in these nutrients is believed to result in improved blood pressure, improved cognition, and reduce accumulation in your liver.
What is a tartar?
In this case, a tartar is a condiment based on either a mayonnaise or aioli, usually finished off with vinegars and vegetables. Most tartars are used as sauces for seafood dishes, but this beet tartar is so refreshing that it's best served on its own.
Beets and Mint Tartar
- 2 lb yellow and red beets about 6–8 beets
- 2 small cloves garlic minced
- 2 tsp dried mint
- ¼ tsp salt and pepper
- 1 tbsp balsamic vinegar
- ⅓ cup extra virgin olive oil
- Dip the unpeeled beets in a large pot of salted boiling water and cook until tender, about 20 to 40 minutes. While still warm, remove beets from the pot with a cloth or paper towel. Then remove the stems and skin.
- Slice the hot beets into rings and arrange them on a serving platter.
- Before the beets cool, sprinkle them with garlic, mint, salt, and pepper. Then let them sit for 1 minute.
- Sprinkle beets with vinegar and oil, and stir gently.
- Serve this dish warm, at room temperature, or cooled.