Beet and avocado tartar

Beet and Avocado Tartare Recipe

Hello! We are going to prepare a tartare fresh and healthy, ideal for those looking for an option vegetarian or even vegan, full of flavor and texture. Beetroot provides natural sweetness and a vibrant color, while avocado adds creaminess and nutrients. This dish is perfect as appetizer or a light salad.

Preparation time

To enjoy this tartare without complications, we tell you how much time you need in total:

• Preparation: 20 minutes
• Cooking: 30 minutes (to cook the beets)
• Total: 50 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the Beet and Avocado Tartare

• 3 beets cooked and peeled
• 1 avocado ripe
• 1/2 red onion finely chopped
• 30 g capers chopped
• 50 g black olives pitted, chopped
• 1 cucumber peeled and cut into small cubes
• 2 lemons (its juice)
• 50 g extra virgin olive oil
• Salt and pepper to taste
• 50 g beet mayonnaise (optional for serving)
• 1 pita bread for serving

If it's difficult to find capers or black olives, you can substitute them with chopped pickles and a pinch of green olives to preserve the acidic and salty flavor. Beets can be steamed as an alternative to reduce cooking time.

Utensils we will use

• Pot for cooking the beets
• Sharp knife for chopping
• Cutting board
• Large mixing bowl
• Spoon and fork for mixing and mashing
• Strainer for draining
• Platter or plate for serving
• Glass or cup to assemble the tartare (if you want individual presentation)

How to Make Beet and Avocado Tartare

Prepare the cooked beetroot

1. Cook the beets: Wash them well 3 beets to remove dirt and residue. Place them in a pot with enough water to cover them and bring to a boil. Cook over medium heat for about 30 minutes or until tender; you can check by piercing them with a knife.
2. Cool and peel: Once cooked, remove the beets from the water and let them cool to room temperature. When they are manageable, peel the skin with your hands or a small knife. The skin should come off easily if the beets are well cooked.
3. Dice into cubes: Cut the beetroot into small cubes, approximately 1 cm. Don't aim for uniformity; uneven pieces add texture and a charming homemade look.

Prepare the fresh ingredients

1. Chop onion and cucumber: Finely chop the 1/2 red onion to prevent it from dominating the flavor. Peel and cut the cucumber into cubes the same size as the beetroot to balance each bite.
2. Prepare olives and capers: Chop the black olives and the capers into small pieces to distribute the salty flavor without any single bite being too intense.
3. Chop the avocado: Peel and remove the pit from the avocado. Cut into cubes similar to the other ingredients and squeeze the juice of half a lemon to prevent it from oxidizing and turning brown.

Mix and season the tartare

1. In a large bowl: Combine the beetroot, onion, cucumber, capers, olives, and avocado. Add the juice of the 2 lemons and the olive oil. Mix gently so as not to mash the avocado.
2. Adjust seasoning: Add salt and pepper to taste, mixing delicately. Remember to taste to balance the acidity of the lemon with the sweetness of the beetroot and the fat of the avocado, which should be harmonious.
3. Refrigerate for a moment: Let it rest in the refrigerator for 10 to 15 minutes so that the flavors integrate well, but without the avocado losing its fresh texture.

To finish and serve

If you have pita bread, toast it lightly to accompany and give a crunchy contrast to the tartare. Serve the tartare on plates or using a glass to give it a round shape if you want a more presentable touch. You can add a tablespoon of beetroot mayonnaise to add extra creaminess, but this is optional. This dish is best enjoyed fresh and as an accompaniment to other light recipes, such as the green ceviche with cucumber, which adds fresh and vibrant complexity.

Nutritional Information for Beet and Avocado Tartare

• Calories: 210 kcal
• Proteins: 3 g
• Fats: 16 g
• Carbohydrates: 18 g
• Fiber: 6 g

*Values are approximate estimates per serving.

5 keys to making the perfect Beet and Avocado Tartare

1. Proper cooking of the beetroot: For the beetroot to maintain the proper texture in the tartare, it is important not to overcook it. It should be tender, but firm, so that it does not fall apart when mixing.

2. Avocado at its perfect point: Choose an avocado that is neither too hard nor overripe. If it's too ripe, it will turn into a purée when mixed. If it's hard, it will be difficult to cut and less creamy.

3. Uniform cuts: Cut the ingredients into similar cubes to ensure a homogeneous mix of flavors in each bite.

4. Serving temperature: The tartare should be served fresh, not frozen or at room temperature for too long, to enjoy its freshness and prevent the avocado from oxidizing.

5. Simple and colorful presentation: Use a ring or homemade mold to shape the tartare and accompany it with toasted bread. This highlights its colors and textures, making it more appealing.

When is it ideal to enjoy Beet and Avocado Tartare?

This tartare is an ideal option for occasions where a dish is sought healthy, nutritious and light, such as an appetizer at family dinners or casual gatherings. Its freshness makes it perfect for warm spring and summer days, in addition to being an excellent alternative for those following a diet vegan or vegetarian. It also works well as a side dish in a more elaborate meal or at events where quick and colorful appetizers are preferred.

Comparison with other tartares and fresh salads

Complementary recipes to enjoy with beet and avocado tartare

This tartar combines very well with light and fresh preparations, for example the shrimp ceviche with mango or some salads with arugula and shrimp. You can also prepare different versions of tartare with tuna and avocado to expand the menu, incorporating proteins and varying textures.

Another alternative for those who enjoy fresh and nutritious dishes is avocado tartare with shrimp and mango, with a more tropical profile and full of contrasts between sweet and sour.

Culinary glossary of terms used in beet and avocado tartare

• Tartare: Dish made with finely chopped and mixed ingredients, served raw or lightly cooked.
• Capers: Preserved flower buds, with a sour and salty flavor that enhances fresh dishes.
• Pear (Peel): Remove the skin or peel from fruits or vegetables to improve their texture and flavor.
• Extra virgin olive oil: Oil obtained solely by natural processes that preserves a purer flavor and benefits.
• Beet mayonnaise: Traditional mayonnaise mixed with beet puree to add color and a sweet touch.