Beetroot tartare with avocado mousse
This dish is very simple to prepare but it looks super festive.
The best result is achieved if the beets have been marinated for at least four hours. So, if you plan to surprise your guests with this beetroot tartare in the evening, start the preparation no later than early afternoon.
I recommend cutting the avocado and pickles for this recipe into small, neat cubes (so-called Brunoise cut).
I also recommend preparing the avocado mousse just before serving. This way you prevent it from turning brown.
- Ingredients
- 3 small red beets
- 2 tbsp mild soy sauce (such as shoyu)
- 6-9 small gherkins
- 1 large ripe avocado
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Few sprigs of fresh dill
Method
First prepare the beets. Rinse the beets well and place them in an oven dish. Add water to fill the baking dish by about a centimeter. Wrap the bowl tightly in aluminum foil. Roast the beets at 200 degrees Celsius until soft. This takes between 30 minutes to an hour, depending on their size.
When the beets have cooled sufficiently, remove the skin. Cut the beets into nice, small, even squares. Place them in a bowl, add the shoyu and mix. Let the beets marinate in the soy sauce for at least an hour, but preferably for four hours.
Cut the gherkins into small, neat pieces. Chop the dill (but save a few sprigs for decoration) and add to the pickles. Stir.
Just before serving, prepare the avocado mousse. Place the avocado, salt and lemon juice in the food processor and puree. Once smooth, add the olive oil and turn the processor back on briefly until the avocado mousse is completely emulsified.
Place a spoonful of avocado mousse in the center of the plate. Add a spoonful of beetroot next to it, followed by the pickles. Decorate with dill and serve.