Beet tartare with Avocado mash and Basil Vinaigrette
6 large Golden Beets
2 Ripe Avocado
2 tsp salt
½ tbsp diced chives
1/2 shallot roughly chopped
2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
Prepare oven to 400 degrees
Cut leaves off beets and keep for separate use
Clean beets by scrubbing them
Wrap each beet with tinfoil, small beets can be wrapped together
Place beets on baking sheet and roast for 50 min
After baking, set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets.
Finely dice beets and put in a mixing bowl and sprinkle with 1 tsp salt
Place your plates of choice out and grab your round mold
Now start making the avocado mash
Cut both avocados in half, take the pit out and spoon out the avocado into a bowl
Take a large fork and mash avocado until it’s smooth
Cut a lemon in half and squeeze into avocado mixture as well as ½ tsp salt or more to your liking
Next make your basil vinaigrette-
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. You can refrigerate the vinaigrette for up to 3-5 days.
Now that all ingredients are done you can start the food plating!
Take your round mold and place it in the middle of your plate.
Take a medium sized spoon and start putting in the beet mixture
Fill up ½ of the mold with beets
Next, take your avocado mash and place on top of the beets. Spooning gently so the beets remain on the bottom. Layer on another ¼ of the mold
Slowly lift the mold up and there you should have a beautifully made beet tartare with avocado mash.
Before serving lightly drizzle basil vinaigrette on top and chives (optional)
Season with salt as needed.
Serve immediately or store in fridge for up to 1 hour.