Beet Tartare with Miso-Tahini
Ingredients
- 1 large or 2 small avocados
- 2 medium sized baked beets
- 1/2 tbsp lemon juice
- 1 tsp wholegrain mustard
- 2 tsp tahini
- salt & pepper to taste
Miso-tahini
- 1 tsp miso paste
- 2 tbsp tahini
- 1/2 tbsp lemon juice
- 1/2 tbsp water
Toppings
- Roasted onions
- Garden cress
- Flaky sea salt & pepper
Preparation
Mix avocado with lemon juice and salt and pepper, set to the side.
In a separate bowl, mix beets with mustard, tahini and salt & pepper.
Place the edge of a 4” / 10 cm springform pan on a plate and place the avocado on the bottom in an even layer. Add the beets and press with a spatula or back of a spoon. Place in fridge for about 10 minutes before carefully removing the edge of the springform pan. (Alternatively, just layer the avocado and beets in a bowl.)
Whisk together the ingredients for the miso-tahini in a small bowl until smooth and creamy, add more water if too thick.
Top the beet tartare with miso-tahini, garden cress or micro greens, roasted onions and flaky sea salt & pepper.
