Avocado Tartare with Roasted Beets, Basil & Dukkah

Created by Laura Wright
5 from 1 vote

Avocado tartare is an unusual but crowd pleasing appetizer recipe that's naturally vegan and gluten-free. Served with roasted beets and dukkah

Avocado tartare with roasted beets and dukkah
Avocado tartare with roasted beets and dukkah

We’ve got a big thing of avocados and they’re all ripening at the same time. Obviously there’s tartines/toast and guacamole, but also? I’m kind of tired of both of those things. I know full well that nobody’s been dying for a plant-y version of tartare, but the concept seems so right with avocado. Punchy capers, dijon, red onion and a tiny splash of salty tamari all mixed up with small dices of creamy-fatty avocado on a warm-spiced beet slice and a crunchy bread/cracker vehicle? All in one bite there’s salt, tang, sweetness, roast-y qualities, and those light nudges of umami too. It’s definitely one of the better things I’ve made recently!

Also want to add that someone emailed me about this recipe, telling me that they added lots of extra parsley and chopped toasted pumpkin seeds to their tartare and that it was excellent. I would be 100% on board with trying this myself! I love it when you all message me about your experiences and little changes to the recipes. It gives them life!

This avocado tartare is a great appetizer that satisfies a lot of different dietary needs. Vegan, paleo etc. Some other great appetizer options from here: roasted carrot harissa dip, fresh papaya salad rolls, caramelized onion dip, and pesto-stuffed mushrooms.

Avocado tartare with roasted beets and dukkah
Avocado tartare with roasted beets and dukkah

Avocado Tartare with Roasted Beets, Basil & Dukkah

Avocado tartare is an unusual but crowd pleasing appetizer recipe that's naturally vegan and gluten-free. Served with roasted beets and dukkah.
5 from 1 vote
Avocado Tartare - The First Mess
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings 2 cups



  • 3 medium beets, scrubbed
  • 1 tablespoons lime juice
  • olive oil
  • 1-2 teaspoons dukkah spice (see notes)


  • 1 small red onion, small dice
  • 2 tablespoons capers, minced
  • 1/4 cup basil leaves, chopped
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon tamari soy sauce
  • 1 tablespoon lime juice
  • sea salt and ground black pepper, to taste
  • 1 medium, just-ripe avocado


  • crackers/crostini
  • flat parsley leaves (optional)
  • extra diced red onion


  • Here’s a link for a recipe for homemade dukkah!
  • You want the avocado to be ripe, but not so ripe that it’s soft and mushy. A little firm-ness is key for this one to hold its shape.
  • A reader told me that they added toasted and chopped pumpkin seeds to the tartare mixture, and that it was quite enjoyable.


  • Preheat the oven to 400°F. Line a baking sheet with foil and set aside. Wrap each of the beets in foil and place them on the sheet. Roast for about 40 minutes or until a knife can be inserted into the beets with minimal resistance. Remove the sheet from the oven, open up the foil on the beets a bit and allow them to cool. You can peel the beets at this point if you like.
  • Once the beets have cooled enough, slice them up and toss them with half the lime juice, some olive oil, salt, pepper and dukkah. Set aside.
  • In a medium bowl, combine the diced red onion, capers, basil, mustard, sherry vinegar, tamari, salt, pepper and a big splash of extra virgin olive oil. Cut the avocado down the middle and remove the pit. Carefully peel the exterior, trying to preserve the integrity of the flesh. Dice it up somewhat small and toss it into the bowl with the capers, mustard, sherry vinegar, tamari, lime juice, salt, and pepper. etc. Squeeze in the rest of the lime juice. Toss everything to combine, check for seasoning, and adjust accordingly.
  • Serve the avocado tartare with the beets, crackers/crostini, parsley leaves, and diced onion.
01/05/2014 (Last Updated 09/02/2023)
Posted in: appetizer, autumn, creamy, gluten free, grain-free, holidays, refined sugar-free, roasted, salad, salty, snack, umami, vegan, winter


Recipe Rating

  • Summer Long

    I have made this for four separate gatherings now and each time I add an extra batch’s worth than the last time and it’s never enough. This past weekend I quadrupled this for a basil-themed party (my puppy Basil just turned one) and it was still the first thing to disappear. I happen to like the website version of this dip better than the one from your book, but your book is still one of my favorites

    • Laura

      So glad that you love this recipe! I still make this tartare quite often too. I also love that you had a basil-themed party for your puppy. That’s the sweetest thing! Happy birthday to your pup :)

  • Sarah | Well and Full

    Laura, I love how you take everyday foods and transform them into something elevated and sophisticated, but also something that is approachable and unassuming. You are really a master with food! I love coming here to find inspiration; not just with your recipes, but with your beautiful photography and writing too.

  • Kathryn

    I have been dying for a plant-y version of tartare since I stopped eating meat! God, this looks amazing! Thank you sooo much!

  • Ash

    I made this last night, and it met with rave reviews. My husband basically inhaled it. A huge hit – love the capers with the avocados (a combo I’d never have thought to make).

    I’m thinking I’ll serve these at a party later this summer…

  • Clémentine

    YuummYumm! I think I’m going to love this tartare! Big fan of avocado and dukkah has been on my “to cook list” for way too long!

    I do not know if you have ever tried sweet avocado, Laura… But I’m craving for it: simply with a bit of rice syrup and sometimes some raw cocoa beans! Not a week goes by without it…

    A few weeks that I’m following you Laura and I can already tell you that I love your pics, your inspiration and so on! Congrats and thanks for sharing!

  • abby - little city adventures

    This looks amazing! And the photos are gorgeous, as always! So inspiring!

  • Brian @ A Thought For Food

    See, I can’t get past the idea of just going to town on a half an avocado with a spoon. But my mind is now totally blown. Such a lovely way to showcase their rich flavor.

  • Kasey

    Being that I’m the eternal pessimist, it sounds like I really should consider gardening. What a beautiful recipe! We’re a big avocado family over here :)

  • kelly @ livelovepasta

    this looks beyond amazing!

  • Tracy

    You HAVE to try the avocado/beet dish at Vedge in Philadelphia. Or, there is a version of it in their book. This recipe reminded me of it. It is almost a take on “bagels and lox” but with beets, avocado and smoked tofu.

  • Sophie Harriet

    You make healthy food look better than chocolate! I think in this day and age it’s always so tempting to reach for the easy way out, and we find ourselves consuming far too many processed foods. Your blog makes it apparent how worthwhile it is to nourish our bodies with food! Yum!

  • Lisa | Je suis alimentageuse

    Mmm the ripe yet still chunky avocados with the sweetness of beets sounds dreamy. Wonderful photos and a delicious looking recipe! I must try this some time =)

  • sandra

    how lovely – I was not aware an avocado could be tartare. I thought that referred to the uncooked-ness of a meet. Live and learn!

  • Cristina

    These photos are especially beautiful. I have been adding capers to everything lately, so this recipe is particularly fortuitous. I would happily eat the avocado straight from the bowl, but with the beets piled onto toast, you have yourself a tartine of the highest order.

  • Lindsey

    I am WITH you on the whole un-plugging thing. it all feels like too much over-stimulation at times. but hooray for gardening being a mild form of meditation/therapy! and major avocado-love for this one, laura! looks spot-on! xo

  • Emma Galloway

    Oh gawd, a break from online life is excatly what I need right now! It sucks the life outa ya right? Loving this post, recipe and the knowledge of knowing I get to hang with your lovely self REAL soon! Yay! xx

  • Katie @ Produce on Parade

    What?! This is insanely genius…

  • Rosie

    This is so awesome and original, I’m on a real beets kick at the moment so this fits nicely!

  • Skye

    Those roasted beets look sublime. I’m intrigued that you serve them with a squeeze of lime juice – I would never have though to do that, but I bet it gives them really lovely, summery kick.

  • Sini | my blue&white kitchen

    Give me all the avocados! Going to have some me-time and a bowl of this green goodness.

  • The Naked Fig

    How do you always know my favorite flavors?

  • Meredith @ Unexpectedly Magnificent

    You had me at avocado. This looks delicious! :)

  • Ileana

    I can definitely get behind avocado tartare!

  • Lane | Green Spirit Adventures

    This looks absolutely delicious! And your words warm my heart. :) Perfection.

  • mimi

    This meal is perfection! What a perfect way to use fresh avocadoes!

  • Amy @ Parsley In My Teeth

    I think a vegetable version of tartare is a brilliant idea. Looks gorgeous!

  • Ashley

    All I have to say is, yesssss. To all of it. Per usual. Words, food, photos. Now let’s hang out again, mmmk? (p.s. THOSE WAFFLES. and YOUR KITCHEN. squeal.)

  • Kathryn

    I think there’s something about the earthiness of this time of year that encourages a retreat back into the physical world isn’t there? The need to be outside and breathing in the fresh air and feeling for the signs of new life. All things you miss when you’re stuck staring at your computer/phone all day.

  • lynsey @ lynseylovesfood

    I have been having my own battle with a huge bag of avocados and a waning creativity on what do with them as the weeks stretches on. This is perfect! Thanks Laura, xo

  • Katrina @ Warm Vanilla Sugar

    This is absolutely stunning!! LOVE!

  • Averie @ Averie Cooks

    I love beets and I love avocado and this looks like a great dish – pinned!

  • The Circus Gardener

    This looks delightful. Some great ingredients and flavour combinations.

  • Katie @ Whole Nourishment

    Oh my goodness, I love this tartare recipe, especially the combination of capers, dijon, and sherry and the pairing with roasted beets. It’s refreshing to hear others sensing the weight of the internet world. Thanks for sharing your thoughts!