
By Sandra Anna Sloma
Yellow Beets with Tartar Sauce and Capers
4 steps
Prep:20minCook:30min
In this recipe yellow beetroot, but red or candy-cane (chioggia) beets work just as well. A delicious little side dish that’s perfect with fish or light meat. I’d say this recipe is great for 2 people as part of a meal.
Updated at: Fri, 11 Jul 2025 11:34:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories344.1 kcal (17%)
Total Fat32.3 g (46%)
Carbs12.6 g (5%)
Sugars10.1 g (11%)
Protein2.3 g (5%)
Sodium602.4 mg (30%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For pickled yellow beet
For baked yellow beets
For tartar sauce

0.5shallot

1 Tbspcornichons
finely chopped

1 Tbspcapers
finely chopped

1 dlmayonnaise

2 Tbspcrème fraîche

1 tspdijon mustard

1 tspwhole grain mustard

1 Tbspfresh parsley
finely chopped

1 Tbspfresh tarragon
finely chopped

2 pinchessalt

2 pinchesblack pepper
For serving
Instructions
Step 1
Slice the beet for pickling thinly using a mandoline. Mix vinegar, sugar, and water until the sugar dissolves. Add the beet slices and let them sit until serving.
Step 2
Set the oven to 200°C (390°F). Cut the beets for baking into 4 wedges each and place in a baking dish. Drizzle with olive oil and salt. Bake for about 30 minutes, or until soft all the way through.
Step 3
For the tartar sauce: Finely chop the shallot, cornichons, and capers. Stir together with mayonnaise, crème fraîche, and both mustards. Finely chop the herbs and mix in. Season with salt and pepper.
Step 4
Spread the tartar sauce on a platter. Top with the baked beets, pickled beet, and capers. Shave parmesan over, drizzle with olive oil, and finish with fresh tarragon and cress.
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