Along with the salmon and avocado, the tuna or other dessert versions with fruit, the beetroot tartare It is one of the most popular versions of the meat dish and it is also perfect for vegetarians and vegans, if the dairy is replaced by a vegetable version.
Using already cooked beets, which are marketed whole at natural in its own juices, we save ourselves having to cook anything, saving time and also spending more heat than necessary if we are in summer. The amounts of ingredients in this recipe are indicative; it is best to try and adjust the flavors to taste.
The shallot or spring onion can be completely omitted or replaced with red onion, pickled or even caramelized, if we have homemade, to give it another texture. In addition to pickles, we could add some capers or give it a marine touch with chopped anchovies -it would no longer be vegetarian, of course-. If you like the spicyuse old-fashioned mustard or add some chili paste or a very finely chopped chilli pepper.
Drain the cooked beets well from their liquid, carefully they stain a lot. Dry with kitchen paper and chop or cut with a knife or with a food processor into small squares; Arrange in a bowl or bowl.
Finely grate a piece of peeled fresh ginger. Peel the shallot and also finely chop or grate it. Chop the dill if used fresh, previously washed. also cut into dice or finely chop pickles drained.
Add everything to the salad bowl and mix. Add a little salt and vinegar, a spoonful of yogurt or cream cheese, and a teaspoon of mustard. Stir until smooth test and adjust the amount of ingredients to taste, if necessary. Reserve in the fridge until serving.
Plate with a ring or distribute in bowls and serve with a little thyme, parsley or more dill and some ripe avocado pulp mixed with lemon or guacamole, more mustard and yogurt or whipped or cream cheese (optional).
Fackelmann 6 Rings, Platter Moulds, 6 Ud/S, Stainless Steel, Grey, 5/6/7/8/10/12 x 4.5 cm
With what to accompany the beetroot tartare
Depending on the final texture and the thickness of the beet cut, we can serve the tartar as if it were a salad to eat with a fork or spoon, and it is perfect to accompany crudités, wholemeal toast or homemade scolds. we can take it as starter or first courseServe it in teaspoons or snack cups or make it part of a summer snack menu.
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