BEET TARTARE WITH AVOCADO

Beet tartare on a plate topped with sprouts and tortilla chips in the background.

This beet tartare appetizer is a real show stopper! If you serve this at a gathering it’s sure to be hit. Not only is this recipe visually appealing but it is also super delicious! We were actually never big beet lovers before going vegan. However, after trying out some new recipes, we found out how delicious and versatile beets are. Beets are also a powerhouse when it comes to nutrition! Along with many other vitamins and minerals, beets are packed with fibre, potassium and iron. We find the longer we are vegan the longer we begin to love foods we didn’t so much before. It’s really fun to try out different foods in new ways and discover a love for them.

Beet tartare on a plate topped with sprouts and tortilla chips in the background.

For this dish, you can serve it with crispy tortilla chips or baked pita chips! It can also be enjoyed as a fresh salad for a low carb option. Recipes like this get us excited about trying new veggies and creating something unique! We hope this beet tartare does the same for you. Enjoy and be sure to tag us if you try to recreate it! @plantbasedrelationship on socials. 🙂

If you need any other appetizer inspiration, here’s more of ours!

BEET TARTARE

Recipe by plantbasedrelationshipCourse: AppetizersCuisine: FrenchDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 2 large beets, cut into cubes

  • 1 clove of garlic, left whole

  • 2 tbsp of balsamic glaze

  • ½ tsp of chili sauce

  • 2 tbsp of avocado oil

  • 2 avocados, peeled pit removed

  • ½ tsp of black and white sesame seeds

  • A generous pinch of salt and pepper

  • A pinch of broccoli sprouts to garnish

  • A spritz of lemon juice

Directions

  • Preheat your oven to 350 degrees and prep a baking tray.
  • Place your chopped beets and whole clove of garlic on your baking tray and bake at 350 for roughly 30 minutes. Your beets should be in large chunks at this stage, we will chop them smaller later!
  • Remove your beets and garlic from the oven and let them cool for 5-10 minutes. Proceed to dice your garlic into very small pieces. Chop your beets into small cubes, about 1 cm squared. Leave out around 1-2 tbsp of your beet cubes. Use a fork to mash these beets into a paste, this will help your beet tartare keep its shape without falling apart.
  • Place your garlic and beets (mashed and cubed) in a bowl and add your balsamic glaze, avocado oil, chili sauce, salt and pepper.
  • In a separate bowl, mash your avocado and squeeze in your lemon juice. Lemon juice helps keep your avocados green! Its a great tip if you’ll be leaving your dish out for a while.
  • Use a circular cookie cutter and pack it first with your beet mixture. Once its packed and condensed in the cookie cutter, carefully slide your cookie cutter up without pulling it off of your beet section. Next, pack your avocado on top creating a second layer to your tartare.
  • Finally, finish with a sprinkle of sea salt and sesame seeds. Add your broccoli sprouts to add another layer of texture to your tartare! Serve with crispy chips and enjoy.

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