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Beet Tartare Lettuce Cups (with crispy shallots) |

Beet Tartare Lettuce Cups with Crispy Shallots

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  • Author: Katja from Savory Lotus
  • Yield: 8 large or 16 small cups 1x


  • 4 beets
  • oil for rubbing
  • 1/4 cup avocado oil (like this)
  • 1/2 cup shallots, peeled and sliced thin
  • 1 tsp dijon mustard (like this)
  • 1 tsp apple cider vinegar (or balsamic)
  • 1/4 tsp salt
  • pinch of black pepper
  • 1 tbsp capers, minced (like this)
  • 2 tbsp parsley, minced
  • 2 tbsp fresh horseradish, grated (plus more for garnish)
  • baby romaine leaves for cups (or any other baby lettuce you like)


  1. Preheat oven to 400’F. Wash and trim beets, and rub lightly with avocado oil. Roast in a cover dish in oven for 40-50 minutes, until fork tender. Remove from heat and allow to cool.
  2. In a medium skillet, heat 1/4 cup of avocado oil on medium-high heat. Saute sliced shallots in hot oil until crispy and brown, stirring occasionally, about 7-8 minutes. Then using a fine mesh sieve over a bowl, carefully pour oil and crispy shallots though to strain out the oil. Allow crispy shallots to drain on a paper towel while you prepare rest of recipe.
  3. In a small bowl combine strained avocado oil, dijon, vinegar, salt, and pepper to make dressing Set aside.
  4. Once beets are cool, peel and dice into tiny cubes. Add capers and parsley. And drizzle on dressing. Toss to combine. Adjust for salt and pepper.
  5. Add grated horseradish and toss again.
  6. Fill lettuce cups with small scoops of beet tartare and garnish with more grated horseradish and crispy shallots. Serve and enjoy.


-Beets can be roasted the day before to save on cooling time.
-Beet tartare can be made in advance and served later. Store well in fridge for 1-3 days.
-If fresh horseradish is not available or not your thing, try fresh grated fennel bulb or goat cheese. Both pair well with beets.
-When making crispy shallots, keep shallots around the sides of your pan (not the center) for more even cooking.