Beet and Avocado Lime Tartare

SERVES: 1 tartare
total Time: 45 minutes

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INGREDIENTS

• 2 small beets, cooked, roughly chopped

• 1 small shallot, roughly chopped

• 4 cornichons, roughly chopped

• 1 tablespoon olive oil

• 1 tablespoon capers, roughly chopped

• 1/2 tablespoon dill, coarsely chopped and more fresh dill for topping

• 1 tablespoon Dijon mustard

• 1 tablespoon tamari

• 2 teaspoons dukkah

• Salt and pepper to taste

  Avocado Lime Mixture:

• 1/2 avocado

• Juice of 1 lime

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon cracked pepper

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RECIPE

1. In a bowl, combine cooked beets, chopped shallot, cornichons, capers, dill, Dijon mustard, and tamari.

2. Toss the ingredients until well combined, ensuring an even distribution of flavors. Set the beet mixture aside.

3. In a food processor, combine half an avocado, olive oil, the juice of 1 lime, salt, and cracked pepper.

4. Process until the mixture is smooth and creamy.

5. Once ready to assemble, oil a 3 x 1 3/4 cake mold to prevent sticking.

6. Place the beet mixture into the mold, pressing down gently.

7. Top with the creamy avocado lime mixture.
   Refrigerate for 20 minutes to an hour for the tartare to solidify.

8. To Serve, gently remove the mold.

9. Finish by topping the tartare with 2 teaspoons dukkah spice and fresh dill.