Beetroot tartare in Belgian endive leaves
In short: Diced beetroot with capers, shallot and chives, served in crisp Belgian endive leaves. Eat it with your hands. No cooking needed.
Serves: 4. 25 minutes.
Barbabietola, Scalogno, Erba cipollina, Indivia belga
Premium recipe: ingredients and method are for subscribers.
Frequently asked questions
Can I prepare it ahead?
Partly: you can chop vegetables and pre-cook grains or pulses, then finish the dish just before serving. Keep it in the fridge and eat within a day or two.
Can I swap an ingredient?
Yes, pick a similar seasonal product (for example another vegetable from the same family) and check cooking times, which may change.
Updated on 25 October 2026