When I first transitioned to a vegan diet, I found myself craving the flavors of a traditional ahi tuna tartare. Since I was also just beginning my journey as a Natural Chef, I challenged myself to create a vegan version of this dish that I would be able to enjoy. Ultimately, I came up with this Beet Tartare with Avocado-Lime Cream and Black Tahini. Cubed and steamed beets mimic the appearance and texture of ahi tuna, and soak up the flavors of the marinade wonderfully. This beet tartare recipe is near and dear to my heart because it’s one of the first recipes that I developed as a student at Bauman College.
Sharpen Your Knives…
This is a perfect recipe to show off your knife skills! For best results, make sure you start off with a well-sharpened knife and large beets. To end up with perfectly cubed beets, you first need to cut off the round ends and sides of the beet to create a square or rectangular shape. You’ll end up with some excess beet scraps that are perfect to use in a fresh-squeezed juice. Once you have the beet squared off, cut it into 1/2″ slices. Then cut each slice into 1/2″ strips, and each strip into 1/2″ cubes. This video demonstrates the process quite well. You don’t need to worry too much about each cube being perfect, because they will still end up tasting delicious regardless of their shape!
When it comes to serving, this beet tartare recipe is quite versatile. Although I designed this recipe to be served as a one-bite appetizer, it works equally well as a small salad, served over your favorite greens and drizzled with the avocado-lime cream and black tahini sauce. To create a stunning presentation, I used a mandoline to cut thin slices of watermelon radish. After quick pickling them, I drained and blotted them, then layered them on a serving platter to provide a colorful backdrop.Print
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.
- 2 large beets, peeled and medium diced
- 2 1/2 limes, juiced
- 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp tamari
- 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
- 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.