Irresistible Smoked Beetroot Tartare with Egg Yolk and Hazelnut Twist

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s something truly captivating about the smoky depth that beets can take on when prepared just right. My love affair with this Smoked Beetroot Tartare with Egg Yolk and Hazelnut started on a quiet evening when I craved something sophisticated yet comforting—no greasy fast food, just pure, fresh flavors that excite the palate. The earthiness of the beetroot, gently kissed by smoke, contrasts beautifully with the rich creaminess of a perfectly runny egg yolk, while toasted hazelnuts add a satisfying crunch that keeps every bite interesting. Whether you’re a seasoned home cook looking to impress or simply tired of the same old dinner routine, this tartare is an elegant twist that feels both luxurious and surprisingly simple to make. Trust me, once you try this recipe, your kitchen will never feel quite the same.

Why choose Smoked Beetroot Tartare with Egg Yolk and Hazelnut?

Bold flavor fusion: The smoky beetroot offers a deep, earthy base, perfectly balanced by the creamy richness of the egg yolk. Textural delight: Toasted hazelnuts add a satisfying crunch to each bite. Simple sophistication: Despite its gourmet feel, this recipe is easy enough for any home cook. Fresh and vibrant: It’s a refreshing alternative to heavy, greasy meals. Versatile appeal: Ideal as an appetizer or light main that impresses every time.

Smoked Beetroot Tartare with Egg Yolk and Hazelnut Ingredients

For the Beetroot Tartare

Fresh beetroot – choose firm, medium-sized beets for the best smoky flavor and texture.
Wood chips (for smoking) – use applewood or hickory for a gentle, natural smoky scent.
Shallots – finely diced to add sweetness and mild sharpness that balances the earthiness.
Capers – rinsed and chopped, they bring a briny tang to brighten the tartare.
Fresh parsley – chopped for a pop of color and herbal freshness.
Olive oil – a good quality extra virgin variety elevates the dish with smooth richness.
Lemon juice – freshly squeezed to add brightness and a touch of acidity.
Salt & black pepper – adjust to taste to enhance all the smoky and tangy notes.

For the Garnish and Finish

Egg yolks – use the freshest eggs for that silky, luxurious runny texture that binds the tartare.
Toasted hazelnuts – roughly chopped to add a nutty crunch that complements the softness.
Microgreens or baby herbs – optional, for a delicate, fresh garnish that enlivens the plate.

Enjoy assembling your Smoked Beetroot Tartare with Egg Yolk and Hazelnut to create a memorable, flavorful experience right in your own kitchen!

How to Make Smoked Beetroot Tartare

For the Beetroot Tartare:

Smoke Beetroot: Place whole medium beetroots on a smoking tray with applewood chips at 225°F for 45–60 min, until tender and smoky.
Cool & Peel: Wrap smoked beets in foil, let rest 10 min, then slip off skins—revealing that vibrant magenta hue.
Dice Beetroot: Chop cooled beets into ⅓-inch cubes, keeping uniform edges clean for a refined look and balanced texture in every bite.
Mix Tartare Base: In a bowl, gently toss the diced beets with finely chopped shallots, briny capers, parsley, fresh lemon juice, extra virgin olive oil, salt, and black pepper until well combined.

For the Garnish:

Arrange on Plate: Spoon the beetroot mixture into a small ring mold, pressing gently to form your Smoked Beetroot Tartare with Egg Yolk and Hazelnut foundation.
Add Egg Yolk: Carefully crack a fresh yolk into the center well, ensuring that silky golden texture remains intact and contrasts with the magenta tartare.
Sprinkle Hazelnuts: Scatter roughly chopped toasted hazelnuts over and around the tartare to add a nutty crunch that beautifully complements creamy yolk.
Finish with Herbs: Garnish with microgreens or baby herbs for a fresh, vibrant note, adding color and lively, playful contrast on every plate.

Optional: Drizzle with extra olive oil for added richness and glossy finish.
Exact quantities are listed in the recipe card below.

What to Serve with Smoked Beetroot Tartare with Egg Yolk and Hazelnut?

Elevate your dining experience with delightful accompaniments that perfectly complement the smoky, earthy flavors of this dish.

Crispy Breadsticks: Serve these as a crunchy contrast to the creamy yolk and tender beet tartare, perfect for scooping.
Light Green Salad: A fresh arugula or mixed greens salad dressed with lemon vinaigrette adds a zesty brightness that balances the richness.
Grilled Asparagus: Charred asparagus brings a smoky flavor that echoes the tartare while adding a tender crunch. Drizzle with olive oil for extra richness.
Quinoa Salad: A nutty quinoa salad with diced vegetables and a lemony dressing creates a wholesome, colorful side that harmonizes well with the dish.
Rosemary Focaccia: The herby aroma of focaccia enhances the earthy notes of beetroot tartare and provides a satisfying chewy texture.
Chilled White Wine: Pair with a crisp Sauvignon Blanc or a light Pinot Grigio; the acidity will cut through the richness of the egg yolk beautifully.
Dessert Pairing: Finish your meal with a tangy lemon sorbet or panna cotta, offering a refreshing, sweet contrast to the savory tartare.

Variations & Substitutions for Smoked Beetroot Tartare

Feel free to explore these delicious variations that will let your creativity shine through in every bite!

Vegan Twist: Replace the egg yolk with a dollop of vegan mayo or aquafaba for a creamy, plant-based alternative. This substitution brings a new layer of richness without losing flavor.
Nut-Free Option: Swap toasted hazelnuts with crispy fried shallots for a delightful crunch that keeps the texture without the nuts. The shallots add a beautifully caramelized, savory note.
Smokeless Delight: For those skipping the smoke, roast beetroots at 400°F until tender for a sweeter profile, then proceed with the rest of the tartare prep. The earthy taste will still shine through.
Herb Variations: Experiment with different herbs like dill or chives instead of parsley to give your tartare a fresh twist. Each herb offers a unique flavor spin that can completely change the dish’s essence.
Spicy Addition: Incorporate finely chopped jalapeños or a dash of red pepper flakes to amp up the heat for a new flavor adventure. The spicy kick balances the sweetness of the beetroot beautifully.
Citrus Zing: Enhance the lemon juice with a splash of orange juice or zest for a bright, refreshing twist that adds complexity and vibrancy to the dish.
Creamy Avocado: For an even richer texture, fold in some diced avocado along with the beetroot. This addition creates a creamy element that pairs wonderfully with the smokiness and enhances the tartare experience.
Substituting Capers: Use finely chopped green olives instead of capers for a touch of brininess that contrasts beautifully with the beetroot while offering a slightly different taste profile.

Each variation invites you to make this recipe your own, ensuring that every serving reflects your personal style—because in cooking, joy often comes from putting a little piece of yourself on the plate!

Make Ahead Options

Preparing your Smoked Beetroot Tartare with Egg Yolk and Hazelnut in advance is a fantastic way to save time and simplify your mealtime routine! You can smoke the beetroot and prepare the tartare base up to 24 hours ahead of time; simply store it in an airtight container in the refrigerator to maintain its vibrant color and flavor. When you’re ready to serve, just assemble the dish by spooning the prepared tartare into a ring mold, adding the fresh egg yolk, and sprinkling the toasted hazelnuts right before serving. This ensures that the components stay fresh and the textures remain enjoyable, giving you a delightful and elegant dish with minimal last-minute effort!

Expert Tips for Smoked Beetroot Tartare with Egg Yolk and Hazelnut

Choose Fresh Beets: Select firm, medium-sized beets to achieve that perfect smoky flavor and avoid watery tartare.
Control Smoking Time: Smoke beets gently at low heat (225°F) to prevent them from becoming mushy or bitter.
Peel While Warm: Removing skins when beets are still warm makes peeling easier and preserves vibrant color.
Egg Yolk Handling: Use the freshest eggs and crack yolks carefully to keep the silky texture intact at plating.
Toast Hazelnuts Properly: Lightly toast nuts until fragrant but not burnt, ensuring they add crunch without bitterness.
Balance Flavors Thoughtfully: Adjust lemon juice, salt, and pepper gradually to complement—and never overpower—the smoky beetroot.

How to Store and Freeze Smoked Beetroot Tartare

Fridge: Store any leftover Smoked Beetroot Tartare tightly covered in the refrigerator for up to 3 days for the best flavor and freshness.

Airtight Container: Always use an airtight container to preserve the integrity of the smoky beetroot and prevent it from absorbing other odors.

Freezer: For longer preservation, freeze the beetroot mixture without the egg yolk for up to 2 months; just make sure it’s well-sealed.

Reheating: Thaw in the fridge overnight before serving, then gently mix to recombine flavors but avoid reheating the tartare, as it’s best served cold.

Smoked Beetroot Tartare with Egg Yolk and Hazelnut Recipe FAQs

How do I select the best beets for smoking?
Choose firm, medium-sized beets without dark spots or bruises. Freshness is key—look for vibrant skin with a smooth texture. Avoid overly large or soft beets, as they may become mushy when smoked.

What’s the best way to store leftover tartare?
Store any leftovers in an airtight container in the refrigerator, ideally consuming within 3 days. Keeping it sealed prevents the smoky flavors from fading and stops the tartare from absorbing other fridge odors.

Can I freeze the beetroot tartare?
Absolutely! Freeze the beetroot mixture (without the egg yolk) in a well-sealed container or freezer bag for up to 2 months. To use, thaw it overnight in the fridge and gently stir before serving. Avoid freezing the egg yolk as it won’t maintain its luxurious texture.

How can I avoid the egg yolk breaking when plating?
Use the freshest eggs you can find—fresh yolks hold their shape much better. Crack the egg gently on a flat surface, then separate the yolk carefully using the shell halves or your hands. Serve immediately on the tartare to preserve that rich, silky pool.

Is this recipe suitable for people with nut allergies or pets?
If you have nut allergies or pets, omit the toasted hazelnuts or substitute them with toasted pumpkin seeds or sunflower seeds for crunch. Remember, always keep dishes with nuts away from pets, as nuts can be harmful to them.