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beet tartare with avocado

Beet Tartare With Avocado and Truffle Oil

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Salad, Side Dish, Starter, Vegetable
Cuisine American, French, Italian, Italian American, Japanese, New American
Servings 4 people

Equipment

  • Steam pot
  • Mixing Bowl
  • Ring mold

Ingredients
  

  • 6-8 whole beets, washed and scrubbed any type of beet will work (i.e., red, golden, candystripe), but red beets will be a little messier
  • 2 each avocado
  • 2 each lemon
  • 2 tbsp truffle oil
  • salt
  • parmiggiano reggiano, shaved optional

Instructions
 

  • Wash, scrub, steam and peel beets. Beets should take roughly 30 minutes to steam, depending on size. See link for steaming and peeling beets.
  • Cut beets into small cubes, roughly 1/8" per side. Do this in three steps. First, cut whole beets into slices, roughly 1/8" thick. You can do this with a mandoline, if you have one. Otherwise use a knife, the sharper the better.
    sliced and julienne beets to cut beet tartare
  • Next, cut your slices into strips (julienne) roughly 1/8" thick. Finally, cut your thin strips into cubes that are roughly 1/8" per side.
    julienne and brunoise beets for beet tartar
  • Dress your beets with the lemon, truffle oil, and salt and mix gently. If you don't have truffle oil, you can use good olive oil.
    Dressing beet tartare with lemon, truffle oil, and salt
  • Put your dressed beets into a ring mold. Press gently on top to flatten. Add some thinly sliced avocado on the top. Remove ring mold and serve.
    plating golden beet tartare in mold
Keyword avocado, beet appetizer, beet salad, beet tartar, beet tartare, beet tartare avocado, cooked beets, golden beets, steamed beets, truffle oil