This recipe is a bit out of the ordinary - and also out of my comfort zone! This delicious beet tartare with avocado creme is inspired by a dish at my favourite plant-based restaurant in Barcelona called "The green spot".
Beside it tasting amazing, it also looks pretty damn fancy (and of course it's healthy as well). So if you're looking to impress someone or just doing a bit extra for yourself - give this recipe a try!
You'll need some kind of a shape/form/dessert ring to make the tartare (like this one).
The recipe makes 1 beet tartare
1 big beet
2 ripe avocados
Salt and peber
1/2 clove garlic
1 tbsp kapers
1 tbsp lemon juice
1 tbsp olive oil
1 tsp apple cider vinegar
Garnish: chopped red onions, chives, extra kapers
Start by baking the beet in the oven at 200 degrees for about 1 hour and 20 min (the cooking time varies a lot depending on the size of the beet)
You'll know it's done when you're easily able to poke into the beet with a for
When the beet has been baked, let it cool off and then peel of the skin
Cut the peeled beet into little cubs/squares and add it to a bowl
Add olive oil, vinegar, a pinch of salt and peber and kapers to the bowl and stir
Set the beets aside while making the avocado creme
Mash the avocado and add lemon juice, a pinch of salt and peber and mashed garlic and stir
Take your dessert ring/form (see link above), place it on your plate and add the beet at the bottom - pad it down so it creates and even layer
Add the avocado creme on top of the beet, creating an even top layer
Slowly pull the dessert ring/form up and cross your fingers and hope that the beet tartare doesn't crash!
Garnish the tartare with freshly chopped chives, red onions, extra kapers and salt and peber