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
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. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Beet and Sweet Potato Tartare
Ingredients
Instructions
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Nutrition Information:
Yield: 3
Amount Per Serving:
Calories: 303Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 194mgCarbohydrates: 25gFiber: 11gSugar: 7gProtein: 5g
Trish says
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?
Melissa says
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.
Franca Staffa says
How do u prepare the sweet potato? ... there is no mention?
Melissa says
They are peeled, diced and steamed