Vegan Beet Tartare with Garlic Tofu Chèvre

This Vegan Beet Tartare is topped with baked garlic tofu chèvre and candied pecans for a fun vegan spin on an old classic. This is a beet tartare recipe that’s a perfect party pleaser.  

I don’t know why but I’ve been really craving beets lately. When I bought some at the store the other day, I had no idea what I was going to do with them. I just knew whatever it was, it had to be tasty, delicious and most of all Vegan. After mulling it around in my head for a few days, I finally decided upon a Vegan version of Beet Tartare.

My Beet Tartare recipe is an adapted recipe from Tori Avey which calls for goat cheese, something that I as a Vegan choose not to indulge in. But that doesn’t mean I didn’t use Vegan goat cheese in the recipe. Yep, I did. I topped my Beet Tartare with my very own Baked Garlic Tofu Chèvre, which is a Vegan version of goat cheese.  And boy was it good.

My Beet Tartare was so easy to make. But I’ll let you in on a little secret: I cheated. I used organic beets that were already cooked from Love Beets. I suppose I could have slaved over a hot stove all morning and roasted the beets myself, but since they were organic and already made, I chose to take the easy way out. Yes, even food bloggers take shortcuts sometimes and I don’t feel one bit guilty about it.

Once I topped the Tartare with my Tofu Chèvre, I topped it again with candied pecans. What a wicked combination that turned out to be. A little tart, a little savory and a little sweet…just what the doctor ordered for my lunch today.

What was most fun was putting the dish together. My first attempt toppled over into a messy pile atop the plate at which point I decided I just better eat it. I hadn’t even taken my first picture yet and I was already eating my subject! Oh well, I knew there were 2 more servings so I had to indulge. If you love beet recipes, try my Roasted Beet Hummus. It’s super dreamy!

Vegan Beet Tartare

A vegan version of beet tartare made with tofu chevre and candied pecans.

5 from 13 votes

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Course: Appetizer

Cuisine: French

Diet: Vegan, Vegetarian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 3 servings

Calories: 89kcal

Author: Deborah

Cost: $12

Ingredients

• ▢ 8.8 ounces 250 grams cooked organic beets (coarsely chopped )
• ▢ 1 tbsp Dijon Mustard
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 large clove garlic minced
• ▢ 2 tsp capers
• ▢ 1 tsp chili paste
• ▢ 2 handfuls pecans finely chopped
• ▢ 2 tbsp pure maple syrup Grade A
• ▢ arugula lettuce for garnish
• ▢ 3 slices Tofu Chevre (https://oohlalaitsvegan.com/recipe/tofu-chevre/)

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Instructions

• Place chopped beets in medium sized mixing bowl. Add mustard, balsamic vinegar, garlic, capers and chili paste to bowl. Mix thoroughly with spoon. Set aside.
• Over medium heat, pour maple syrup into small skillet. Add pecans and stir until coated. Cook for several minutes until they become aromatic.
• Place about 5 slices of arugula lettuce atop a plate. Fill garnish bowl with beet mixture. Pat down tightly. Invert bowl releasing beet mixture over lettuce.
• Carefully top with Tofu Chevre and then top again with candied pecans. Serve immediately.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 160mg | Potassium: 328mg | Fiber: 3g | Sugar: 15g | Vitamin A: 37IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg

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