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, Basil & Dukkah
- 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
- 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.