Name: Beetroot and Avocado Tartare recipe by Guppy by Ai at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Beetroot- 120 gms; Avocado- 60 gms; Cucumber slices- 30 gms; Seasoning to taste; Sunflower oil - 20 ml; Beetroot marination- 20 ml; Lemon juice- 10 ml; Sugar- 1 tbsp; Water- 10 ml; Sesame seed paste- 1 tsp; Soya- 1 tsp; Avocado marination with spicy mayo:; Vegetarian Mayonnaise (ready to use)- 30 gm; Chilli garlic paste -05 gm; Garnish topping:; Roasted poppy seeds -05 tsp; Blanched Edamame pods/green peas- 3 gm; Kimchi dressing (ready to use)- 05 gm

ABOUT Beetroot and Avocado Tartare RECIPE

A vegetarian tartare recipe that is roasted and marinated in a flavourful dressing.

Ingredients Serving: 4

Beetroot- 120 gms
Avocado- 60 gms
Cucumber slices- 30 gms
Seasoning to taste
Sunflower oil - 20 ml
Beetroot marination- 20 ml
Lemon juice- 10 ml
Sugar- 1 tbsp
Water- 10 ml
Sesame seed paste- 1 tsp
Soya- 1 tsp
Avocado marination with spicy mayo:
Vegetarian Mayonnaise (ready to use)- 30 gm
Chilli garlic paste -05 gm
Garnish topping:
Roasted poppy seeds -05 tsp
Blanched Edamame pods/green peas- 3 gm
Kimchi dressing (ready to use)- 05 gm

Instructions

Wash and peal beetroot .Season it in salt, pepper, and rub it with oil. Wrap it in silver foil and roast in the oven for about 15-20 mins at 140*c until cook. Cool, cut into small dices.
Peel avocado and cut into small dices.
Slice cucumber rounds and arrange on plate in concentric circles.
Marinate beetroot and avocado in their dressing for 05 minutes .
Using a round mould layer beetroot first, then avocado and repeat a layer of beetroot sprinkling some poppy seed between each layer.
Garnish with blanched edamame / green peas.
Add kimchi sauce (ready to use) on cucumber slices to give cucumber little flavour.
Serve instantly.

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