Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive alkaline appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice. This alkalising tartare recipe is so full of textures and flavours that you’ll want to make it again and again!
- 2 medium beets (beetroot)
- 1 large sweet potato
- 2 avocados
- 2 teaspoons olive oil
- 2 teaspoons lemon juice, divided
- 1/2 a small red onion, chopped finely
- salt and pepper to taste
- a small handful of sprouts or microgreens
- 1 teaspoon Dijon mustard
There is no need for any kitchen aids in this recipe, just a sharp knife and a peeler.
Start by peeling the sweet potato and chopping it up into small chunks. Sweet potato can be hard to cut so you will need a very good sharp knife or if you want to cheat a bit, use a dicer/slicer device to get each chunk perfect.
Leave the sweet potato chunks in a pan of cold water with a dash of lemon juice until you’re ready to cook them. This will prevent them from changing colour as the outside of the potato would otherwise start to oxidise. I prefer to steam them with my steamer basket rather than to boil them in water, until they are not soft but not firm. I always try to use alkalised water when washing fruit and veg’, but without fail I use alkalised water whenever I boil or steam anything.
While the sweet potatoes are cooking…
I always peel the beetroot if I’m using fresh but you can leave the skin on if you prefer. With skin on though, you need to give them a really good scrub before you start chopping. Most times however, I use tinned beetroot simply for convenience sake as I don’t need to cook them or remove the skin.
Scoop out your avocado and cut into small chunks like the sweets and the beets. A dash of lemon juice again will help it from oxidising.
You can now start to build your tarter. I use tarter rings to build them up with as it is so much easier than hand forming and the final presentation is far superior. Place the avocado at the bottom and build onto that with the sweet potato then the beetroot.
A few sprouts on the top and you’re done.
I serve mine up often as a side to a main meal but often as the center piece to a fresh summer alkaline salad. This recipe will have you on the road to being alkalised in no time at all.
So enjoy your avocado, sweet potato and beetroot tarter and let us know in the comments what you thought of it.