Beetroot Tartare and Cashew Mayonnaise

5 from 5 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 85 kcal


Cashew mayonnaise:

  • 100 g Pure cashew butter
  • 50 ml Water
  • 3 tbsp Olive oil
  • 1 tbsp Apple Cider Vinegar
  • 1 Pc. Clove of garlic
  • 0,5 Pc. Bio lemon zest
  • 1 Pr Salt

Beetroot Tartare:

  • 2 Pc. Spring onions fresh, cut
  • Olive oil
  • 500 g Beetroot
  • 1 tsp Chopped capers
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Maple syrup
  • 1 tsp Dijon mustard
  • 0,5 tsp Table horseradish
  • 1 tsp Salt
  • Black pepper from the mill


  • Bake the beetroot whole and including the shell on a baking sheet lined with baking paper for 45 to 50 minutes on the middle rack. They are done when a fork is easy to pierce. (If you have little time, you can also use pre-cooked, vacuum-sealed beetroot.)
  • Puree the cashew butter together with the other mayonnaise ingredients in the food processor to a fine cream.
  • Take the beetroot out of the oven and let cool down briefly. Then (preferably with rubber gloves) remove the peel and finely dice the beetroot.
  • Roast the spring onions in 1 tablespoon of olive oil in a pan for 2 minutes. Mix into the beetroot together with the chopped capers. In a cup, stir 2 tablespoons of olive oil, apple cider vinegar, maple syrup, mustard, table horseradish, salt and freshly ground black pepper until smooth and mix with the beetroot.


Serving: 100gCalories: 85kcalCarbohydrates: 14.3gProtein: 1.4gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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