French

Beet and Sweet Potato Tartare

Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice. This vegan tartare recipe is so full of textures and flavours that you’ll want to make it again and again!

Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice. This vegan tartare recipe is so full of textures and flavours that you'll want to make it again and again!

Beets are one of those foods that most people either love or hate. To be honest, I’ve always been somewhat indifferent. My experience of beets as a child was always out of a can, and I would imagine that most people’s aversion to beets resulted from a similar experience.

I don’t think it was the beets themselves which were disgusting, they actually taste pretty similar to fresh beets, but rather the thick, weirdly sweet and syrupy liquid in which they’re packed.

I’m not averse to experimenting with fresh beets, however. In fact, they seem to have become quite trendy recently with all the recipes for beet burgers, beet brownies and beet carpaccio appearing on the net and in vegetarian cookbooks. I’ve recently incorporated beets into this wonderful pink fresh beet pasta

Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice. This vegan tartare recipe is so full of textures and flavours that you'll want to make it again and again!Unfortunately, it seems as though the Spanish fall into the group of beet haters as it’s next to impossible to find fresh beets in supermarkets. It’s yet another one of those ingredients that I have to make a special trip to the market to get, and overpay for, before they close at 2:00 pm (really, who has time to shop at the market these days?).

Paradoxically, I’ve noticed beets on the menus of several restaurants around Barcelona over the last few weeks, and this recipe was inspired by one of them. Beets are in season now along with my favorite root vegetable: sweet potatoes and this recipe for beet and sweet potato tartare is a simple and tasty way to take advantage of these autumn vegetables.

Serve this vegan beet tartare as a starter to something like these delicious Mediterranean stuffed mushrooms or these French-style stuffed tomatoes.

Serves 3 - 4 depending on the size of your mold

Beet and Sweet Potato Tartare

Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
  • 2 medium beets
  • 1 large sweet potato
  • 2 avocados
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice, divided
  • Half a small red onion, chopped finely
  • Salt and pepper to taste
  • a small handful of sprouts or microgreens
  • 1 teaspoon Dijon mustard
  1. Prepare the beets by washing them and trimming off the steams. No need to peel them. Cut them into quarters and steam them in a steamer basket over a pot of boiling water. While the beets are steaming, peel and dice the sweet potato into very small cubes.
  2. Test the doneness of your beets by inserting a knife, they should be softened through. When the beets are ready, remove them from the steamer basket and transfer the sweet potatoes into the steamer.
  3. Remove the sweet potatoes from the steamer basket and allow to cool.
  4. Once the beets are cool enough to handle, rub them with a paper towel to remove the skin and then dice them into very small cubes. Combine the beets with the diced red onion and dress with 2 teaspoons of olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.
  5. Dice the avocados and toss with 1 teaspoon of lemon juice.
  6. Build your tartare by packing the avocado, sweet potato and beets into a shallow cup and inverting it onto a plate. Alternatively, cut both ends off an aluminum can and use it as a mold. Depending on the size of your mold you should be able to build 3 - 4 tartares. Garnish each with a dollop of Dijon mustard and sprouts.
7.6.7
85
http://www.cilantroandcitronella.com/beet-and-sweet-potato-tartare/

Join our newsletter to get your free copy of our new ebook A Colourful Kitchen

SUBMIT

2 Comments

  • Reply
    Trish
    October 31, 2016 at 2:34 pm Wow this looks fab! I'm a beet lover and have raw beet juice most mornings - wonderful for lowering a higher blood pressure! Would love to have this as an appetizer over the holidays. My mother can't have avocado though as for some reason it causes her to feel ill (very weird, I know!). What would you recommend I can replace that with?
    • Reply
      Melissa
      November 1, 2016 at 12:17 pm Ah, a fellow beet lover! We are a rare breed! The first time I made this I used just beets and sweet potatoes, so you could always just leave out the avocado. But if you want the green colour then maybe try something like a pea or asparagus puree, just be careful because if it´s too soft it would be better to put it on top rather than on the bottom.

    Leave a Reply

    Join our newsletter to get your free copy of our new ebook A Colourful Kitchen
    SUBSCRIBE
    close-link

    Join our newsletter to get your free copy of our new ebook A Colourful Kitchen

    SUBMIT
    close-link
    Suscríbete al blog y recibirás una copia gratis de nuestro eBook Una Cocina Multicolor
    ENVIAR
    close-link
    No te lo pierdas
    Suscríbete al blog y recibirás una copia gratis de nuestro eBook
    Enviar
    4K Shares
    Pin4K
    Share35
    +11
    Stumble1
    Flip