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Beet and Avocado Tartare https://www.metro.ca/userfiles/image/recipes/tartare-de-betteraves-avocat-11068.jpg PT25M PT00M PT25M
Beet tartareIn a bowl, combine all the ingredients for the tartare. Refrigerate.Avocado dipUse a hand blender to mix the dip ingredients until you get a smooth texture.AssemblyScoop about 1/3 cup (80 mL) of the dip into a greased ramekin and press it down with a spoon. Add the beet tartare after draining the juices. Make sure it is layered evenly to the brim. Cover with a plate and flip. Gently remove the ramekin. Top with the apple matchsticks, hot pepper flakes, and pistachios. Repeat the process for another serving.Source: K pour Katrine
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beet tartare 3 cups (750 ml) cooked beets finely chopped 1/2 shallot finely chopped 1 tablespoon (15 ml) Dijon mustard 2 tablespoon (30 ml) balsamic vinegar 2 tablespoon (30 ml) olive oil 2 teaspoon (10 ml) honey or maple syrup 1/2 teaspoon (2,5 ml) salt 1 green apple cut into small cubes 1/4 cup (60 ml) sweet pickles finely chopped 2 tablespoon (30 ml) basil finely chopped avocado dip 1 avocado cut into large pieces 1 can (398 ml) white beans rinsed and drained juice of 1 lime 3 tablespoon (45 ml) olive oil 1/3 cup (80 ml) scallion chopped 1 cup (250 ml) fresh basil roughly chopped 1 cup (250 ml) baby spinach 1/2 teaspoon (2,5 ml) salt To taste pepper Garnish 1/2 green apple cut into matchsticks 1 pinch hot pepper flakes 1/4 cup (60 ml) pistachios roughly chopped
Beet and Avocado Tartare

Beet and Avocado Tartare

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4-6
Appetizers
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • beet tartare
  • 3 cups
    (750 ml)
    cooked beets finely chopped
  • 1/2
    shallot finely chopped
  • 1 tablespoon
    (15 ml)
    Dijon mustard
  • 2 tablespoon
    (30 ml)
    balsamic vinegar
  • 2 tablespoon
    (30 ml)
    olive oil
  • 2 teaspoon
    (10 ml)
    honey or maple syrup
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1
    green apple cut into small cubes
  • 1/4 cup
    (60 ml)
    sweet pickles finely chopped
  • 2 tablespoon
    (30 ml)
    basil finely chopped

  • avocado dip
  • 1
    avocado cut into large pieces
  • 1 can
    (398 ml)
    white beans rinsed and drained

  • juice of 1 lime
  • 3 tablespoon
    (45 ml)
    olive oil
  • 1/3 cup
    (80 ml)
    scallion chopped
  • 1 cup
    (250 ml)
    fresh basil roughly chopped
  • 1 cup
    (250 ml)
    baby spinach
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • To taste
    pepper

  • Garnish
  • 1/2
    green apple cut into matchsticks
  • 1 pinch
    hot pepper flakes
  • 1/4 cup
    (60 ml)
    pistachios roughly chopped
Imprimer ma sélection

Preparation

Beet tartare

In a bowl, combine all the ingredients for the tartare. Refrigerate.

Avocado dip

Use a hand blender to mix the dip ingredients until you get a smooth texture.

Assembly

Scoop about 1/3 cup (80 mL) of the dip into a greased ramekin and press it down with a spoon. Add the beet tartare after draining the juices. Make sure it is layered evenly to the brim. Cover with a plate and flip. Gently remove the ramekin. Top with the apple matchsticks, hot pepper flakes, and pistachios. Repeat the process for another serving.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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