Description
Marinated beets serve as a creative stand-in for Ahi tuna in this vegan take on a traditional tartare. The silky avocado cream is a perfect counterpoint to the flavorful marinated beets. Using toothpicks for serving make this recipe a unique and delicious choice for passed appetizers.
Scale
Ingredients
Beets
- 2 large beets, peeled and medium diced
- 2 1/2 limes, juiced
- 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp tamari
Avocado-Lime Cream
- 1 medium avocado, diced
- 1/2 bunch cilantro,roughly chopped
- 1 lime, juiced
- 1 tsp fresh grated ginger
- 1/8 tsp sea salt
Black Tahini Sauce
- 1/4 cup black tahini
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
Instructions
- Place steamer basket and 1 inch filtered water in a medium pot. Bring water to a boil, add beets, and cover pot. Reduce heat to a simmer and steam until beets are tender yet firm, about 10 to 15 minutes.
- In a medium bowl, add lime juice, rice vinegar, sesame oil, and tamari and mix to combine. Add beets and refrigerate at least 1 hour.
- While beets marinate, prepare avocado cream. In a food processor, combine avocado, cilantro, lime juice, and fresh ginger and process until mixture is very smooth and creamy. Transfer to a squeeze bottle and set aside.
- In a small bowl, combine black tahini, salt, and garlic powder. Whisk well to combine. Transfer to a squeeze bottle and set aside.
- To serve, drain excess marinade from beets and pat dry with a paper towel. Squeeze about 1/4 tsp of avocado-lime cream on top of each beet cube then drizzle with black tahini sauce. Insert toothpick into center of each beet cube.
- Alternatively, serve in small serving soup spoons. Squeeze about 1/4 tsp of black tahini sauce in spoon, then top with a beet cube. Squeeze about 1/4 tsp of avocado-lime cream on beet, then top with an additional drizzle of black tahini sauce.