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Avocado Tartare - The First Mess

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.
Cuisine Gluten-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, avocado, basil, beets, capers, crackers, crostini, dijon mustard, dukkah, fall, holiday entertaining, holidays, lime, parsley, sherry vinegar, tamari, winter
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


  • 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.


  • 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.