← All recipes

🍽️ Beetroot Pumpernickel Tartare on Avocado

274 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc
• Parsley, fresh 5 g
• Pumpernickel 100 g
• Beetroot, pre-cooked 2 pc
• Lemons 0.5 pc
• Avocado 2 pc
• Corn salad 20 g
• Vegan fresh spread, plain 30 g
• Horseradish 1 tbsp
• Sugar pinch
• Salt pinch
• Pepper, black ground pinch
• Cress bed 5 g

Instructions

1. 1. Cut the shallot in half and peel it. Dice the shallot into very small cubes.
2. 2. Wash the parsley and shake it dry. Finely chop the parsley.
3. 3. Cut the pumpernickel into small cubes.
4. 4. Drain the cooked beetroot in a sieve. Cut the beetroot into small cubes.
5. 5. Cut the lemon in half. Squeeze the juice from half a lemon.
6. 6. Cut the avocados in half and remove the pits. Carefully scoop the flesh out of the skin with a spoon. Cut the flesh into small cubes.
7. 7. Wash the corn salad and shake it dry.
8. 8. Place the beetroot, shallot, pumpernickel, parsley, vegan spread natural, horseradish, sugar, and lemon juice into a bowl.
9. 9. Gently mix all ingredients in the bowl together.
10. 10. Season the mixture with salt and pepper to taste.
11. 11. Place the bowl in the refrigerator for about 15 minutes to chill.
12. 12. Distribute the avocado cubes onto four glasses. Gently press the avocado down.
13. 13. Place the cold beetroot tartare on top of the avocado. Smooth out the tartare.
14. 14. Garnish the dish with the corn salad and cress. Serve immediately.

Nutrition per serving

• kcal: 274
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 22 g