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!
AVOCADO TARTARE, WITH ROASTED BEETS, BASIL & DUKKAH
Print the recipe here!
SERVES: makes almost 2 cups-worth of tartare
NOTES: 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 distinguish itself from guacamole ;)
3 medium beets, scrubbed
juice of 1 lime, divided
extra virgin olive oil
1-2 tsp dukkah spice (here’s a link to make your own!)
avocado tartare ingredients:
1 small red onion, small dice
2 tbsp capers, minced
3 sprigs of basil, chopped
1 tsp dijon mustard
2 tsp sherry vinegar
small splash of tamari soy sauce
salt + pepper
1 medium, just-ripe avocado
flat parsley leaves for serving (optional)
extra diced red onion
Preheat the oven to 400 degrees 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 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.