Ariso Recipes
Roasted Beet and Sweet Potato Tartare
Last update date: February 24, 2012
A vibrant blend of roasted beets, sweet potatoes, and creamy avocado, dressed with zesty lemon juice and olive oil. Topped with a hint of Dijon mustard and fresh mixed sprouts for a burst of flavors and textures. A delightful, healthy dish that's both visually appealing and delicious.
25 minutes.
Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
Wash the beetroot and trim off the stems. no need to peel. cut it into quarters and steam in a steamer basket over a pot of boiling water. meanwhile, peel and dice the sweet potato into very small cubes.
2
Test the tenderness of the beetroot by inserting a knife. it should be softened. remove the beetroot from the steamer and transfer the sweet potatoes into the steamer.
3
Once the sweet potatoes are cooked, remove them from the steamer and allow them to cool.
4
Peel the skin off the beetroot and dice it into very small cubes. combine the beetroot with diced red onion and dress it with 1 teaspoon of olive oil, 1 teaspoon of lemon juice, and season with salt and black pepper to taste.
5
Dice the avocado and toss it with 1 teaspoon of lemon juice to prevent browning.
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