Beetroot, Mozzarella and Avocado Tartare with Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 medium beetroot, fresh
- 2 avocado (s), ripe
- 1 scoop mozzarella
- 1 ½ handful walnuts, roughly chopped, roasted without fat
- 1 tablespoon balsamic cream, dark
- 1 ½ tablespoon lemon juice
For the vinaigrette:
- 4 tablespoon walnut oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 0.5 ½ small onion (s), red, very finely chopped
- 1 ½ teaspoon mustard
- 0.5 ½ bunch basil, chopped
- lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the beetroot with the skin for approx. 30 minutes.
- In the meantime, mix everything for the vinaigrette well in a bowl, then mix in the basil.
- Peel the beetroot, cut into small cubes, stir with balsamic vinegar and 2/3 of the vinaigrette. Cream
- Dice the mozzarella and mix with the rest of the vinaigrette.
- Halve the avocados. Remove the stone. Lift or peel the pulp from the peel with a large spoon, cut into cubes and season to taste in the (vinaigrette) bowl with 1.5 tablespoons of lemon juice, salt and pepper.
- Layer the beetroot, mozzarella and avocado in an 18 cm springform pan and top with the roasted walnuts.
- Tips:
- Alternative also delicious with feta.
- For individual portions, use rings or cookie cutters instead of springform pans.
- If the salad is not being transported, prepare it directly on a serving plate with only the edge of the springform pan.
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