Beetroot Tartare with Avocado Cream, Toasted Buckwheat Croutons, Pomegranate and Tamari Seeds

• Cuisine: Lunch / Dinner
• Time: 1 hour
• Servings: 4 people / portions
• Requires: a food processor, chopping board, knife, saucepan, baking tray

• 4 medium beetroot (cooked or raw)
• 10 capers
• 1 red onion
• 2 cloves of garlic
• Juice and zest of 1 lemon
• 10ml of balsamic vinegar
• Salt and pepper

For the Avocado Cream:

• 1 avocado
• 1 clove of garlic
• 10g nutritional yeast
• 10ml vinegar
• 10ml tamari
• Salt and pepper

For the Buckwheat Croutons:

• See the full method here

For the Tamari Seeds:

• 50g sunflower seeds
• 50g pumpkin seeds
• 5ml olive oil
• 20ml tamari

For the Tartare –

• If you are using raw beetroot then you will need to boil them in water for at least 30minutes until they are soft. Then peel them. If you are using cooked beetroot you can skip this step
• Place the beetroot into a food processor and pulse until they are to a fine dice consistency. Be careful not to over blend here
• Place the beetroot into a mixing bowl
• Fine dice the red onions, garlic and capers and add to the mixing bowl with the beetroot
• Add the lemon zest, juice and vinegar 
• Season well to taste

For the Avocado Cream –

• Place all of the ingredients into a food processor and blend until smooth

For the Buckwheat Croutons –

• Follow this method to make the bread
• Cut the bread into 1cm dice pieces
• Coat in a little olive oil, salt and pepper
• Cook on 180oc for 15minutes turning every few minutes to make sure they don’t burn

For the Tamari Seeds –

• Mix all of the ingredients in a baking tray and cook on 180oc for 10minutes until the seeds are dry
• Leave to cool