Red Beet Tartare with Avocado and Capers
(0)
110 min
Under an hour
Sezamo
Descoperă o alternativă vegană rafinată și plină de culoare: Tartar de sfeclă roșie cu avocado și capere. Sfecla coaptă lent capătă o dulceață naturală care se îmbină perfect cu textura cremoasă a fructului de avocado și gustul intens al muștarului de Dijon. Un aperitiv sănătos, sofisticat și extrem de simplu de preparat, ideal pentru o cină ușoară sau o ocazie specială.
Ingredients
Preparation method
Preparing the Roasted Beets
Wash the beets and wrap each piece individually in aluminum foil, along with a pinch of salt, about 15 ml of olive oil, one allspice berry, and a small piece of bay leaf. Bake in a preheated oven at 200°C for about 1.5 hours, until the beets are soft (check with a fork).
Preparing the Tartare and Croutons
Peel the roasted beets and cut them into small pieces. Use a food processor to finely chop the beets until you get a texture similar to minced meat (be careful not to turn it into a puree).
In a bowl, mix the chopped beets with the chopped capers, finely diced shallot, 45 ml of olive oil, inactive yeast, salt, Dijon mustard, fresh horseradish, Tabasco sauce, fork-mashed avocado, and whole grain mustard. Mix all ingredients well. Taste and season with salt and pepper to your preference. Leave the tartare in the refrigerator for at least an hour and a half for the flavors to meld.
Chef's tip
For a professional look, use a metal ring to plate the tartare. Decorating with fresh sprouts or black sesame seeds adds excellent visual contrast.
Nutritional values
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