Beet and Sweet Potato Tartare

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Avocados
  • 2 Beets, medium
  • 1/2 Red onion, small
  • 1 small handful Sprouts or microgreens
  • 1 Sweet potato, large

• Condiments

  • 1 tsp Dijon mustard
  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on cilantroandcitronella.com

Description

Ingredients

• 2 medium beets
• 1 large sweet potato
• 2 avocados
• 2 teaspoons olive oil
• 2 teaspoons lemon juice, divided
• Half a small red onion, chopped finely
• Salt and pepper to taste
• a small handful of sprouts or microgreens
• 1 teaspoon Dijon mustard

Directions

• Prepare the beets by washing them and trimming off the steams. No need to peel them. Cut them into quarters and steam them in a steamer basket over a pot of boiling water. While the beets are steaming, peel and dice the sweet potato into very small cubes.
• Test the doneness of your beets by inserting a knife, they should be softened through. When the beets are ready, remove them from the steamer basket and transfer the sweet potatoes into the steamer.
• Remove the sweet potatoes from the steamer basket and allow to cool.
• Once the beets are cool enough to handle, rub them with a paper towel to remove the skin and then dice them into very small cubes. Combine the beets with the diced red onion and dress with 2 teaspoons of olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.
• Dice the avocados and toss with 1 teaspoon of lemon juice.
• Build your tartare by packing the avocado, sweet potato and beets into a shallow cup and inverting it onto a plate. Alternatively, cut both ends off an aluminum can and use it as a mold. Depending on the size of your mold you should be able to build 3 - 4 tartares. Garnish each with a dollop of Dijon mustard and sprouts.

Nutrition