Beetroot & Avocado Tartar

30 minutes

total time

20 minutes

preparation time

96 kcal

calories

Ingredients

ingredients for persons

  • beetroots

  • ripe avocado(s)

  • pickled capers

  • lemon(s) (juice)

  • thin spring onions

  • tsp mustard

  • tbsp white wine vinegar

  • tsp freshly ground pepper

  • tsp salt

  • some garden cress for decoration

preparation

  1. Peel the beetroot with a vegetable peeler and cut into very small cubes.

  2. Cook the beetroot cubes in a pot of lightly salted water for about 10 minutes until they are soft but still have a bit of bite.

  3. Meanwhile, wash the spring onions thoroughly and cut into fine rings. Chop two capers just as finely, removing the stalk. Peel the avocado and cut into fine cubes. Mix all three ingredients in a bowl.

  4. Rinse cooked beetroot cubes in a sieve under running cold water until they are lukewarm or, at best, cold.

  5. Add lemon juice, mustard, white wine vinegar, beetroot cubes, pepper and salt to the avocado, spring onion and caper mixture. Mix everything together well and portion into the middle of four plates.

  6. Cut the garden cress with scissors and spread over the tartar. Halve the remaining capers and place in the middle of the tartar portions. Decorate with a little salt and freshly ground pepper and serve
    Want something quicker? You can buy already cooked beetroot vacuum packed and save yourself the cooking process

Nutrition Facts

Did you know that beetroot is rich in antioxidants and can strengthen the immune system? The nitrates it containsimprove blood circulation and promote heart health. Avocado provides healthy unsaturated fatty acids and important vitamins for cell renewal. Discover a delicious source of valuable nutrients in our beetroot & avocado tartare!

per serving

Energy

96 kcal

Fat

4.5 g

Carbohydrates

9.9 g

of which sugar

8.1 g

Protein

2.0 g

Ingredients

preparation

nutritional values

ingredients for persons

  • beetroots

  • ripe avocado(s)

  • pickled capers

  • lemon(s) (juice)

  • thin spring onions

  • tsp mustard

  • tbsp white wine vinegar

  • tsp freshly ground pepper

  • tsp salt

  • some garden cress for decoration

preparation

  1. Peel the beetroot with a vegetable peeler and cut into very small cubes.

  2. Cook the beetroot cubes in a pot of lightly salted water for about 10 minutes until they are soft but still have a bit of bite.

  3. Meanwhile, wash the spring onions thoroughly and cut into fine rings. Chop two capers just as finely, removing the stalk. Peel the avocado and cut into fine cubes. Mix all three ingredients in a bowl.

  4. Rinse cooked beetroot cubes in a sieve under running cold water until they are lukewarm or, at best, cold.

  5. Add lemon juice, mustard, white wine vinegar, beetroot cubes, pepper and salt to the avocado, spring onion and caper mixture. Mix everything together well and portion into the middle of four plates.

  6. Cut the garden cress with scissors and spread over the tartar. Halve the remaining capers and place in the middle of the tartar portions. Decorate with a little salt and freshly ground pepper and serve
    Want something quicker? You can buy already cooked beetroot vacuum packed and save yourself the cooking process

per serving

Energy

96 kcal

Fat

4.5 g

Carbohydrates

9.9 g

of which sugar

8.1 g

Protein

2.0 g

Nutrition Facts

Did you know that beetroot is rich in antioxidants and can strengthen the immune system? The nitrates it containsimprove blood circulation and promote heart health. Avocado provides healthy unsaturated fatty acids and important vitamins for cell renewal. Discover a delicious source of valuable nutrients in our beetroot & avocado tartare!