Beetroot Avocado Tartare with Nut Vinaigrette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium beetroot
- some olive oil
- a bit salt
- 2 large avocado (s), ripe
- 1 bunch basil, chopped
For the vinaigrette:
- 1 teaspoon mustard
- 3 tablespoon balsamic vinegar
- 3 tablespoon oil (walnut oil)
- 1 small onion (s), red, chopped
- 1 ½ handful walnuts, roughly chopped, roasted without fat
- some salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash the beetroot, but do not peel or prepare so that the juice does not leak out during baking. Pat dry and place in a small gratin dish. Drizzle with a little olive oil and lightly salt.
- Bake in the oven preheated to 200 ° C for about 45 - 50 minutes. Allow to cool slightly. In the meantime, stir all the ingredients for the vinaigrette well.
- Carefully peel the beetroot, cut in half and cut into slices about 2 mm thick. Halve the avocado, remove the stone and peel. Cut crosswise into approx. 2 mm thin slices.
- Lay the beetroot and avocado slices alternately, brick-like on 4 plates. Immediately drizzle with the dressing and sprinkle with the basil.
- If you want to go a little faster, you can also use already cooked (vacuum-packed) beetroot. But if possible not the ones from the glass.
- As an alternative, you can also sprinkle mozzarella pearls on top or diced feta.
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