Festival Recipe
Miso Beet Tartare with Avocado Lime Cream, Jalapeño & Smoked Almond
Recipe by James Gabriel Martin
- Serves3-4
Ingredients
Tartare Mix
- 1/2lb. cooked beetroot
- 1 tbsp. white miso paste
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. capers (chopped)
- black pepper
Cream Sauce
- 2 avocados
- 1 tbsp. Greek yogurt
- 2 tbsp. mayonnaise
- 1 bunch flat leaf parsley
- 1 clove garlic
- 2 limes (zest & juice)
- 2 tsp. sea salt
- 1 tbsp. honey
- 1 tsp. sugar
- black pepper
Garnish
- jalapeño
- beetroot crisps
- capers
- pickled onions
- smoked almonds
- pomegranate seeds
- pea shoots
- fresh chives
Method
- Chop the cooked beetroot into small even cubes. Add to a bowl along with the miso, soy, mirin, chopped capers and some freshly cracked black pepper. Mix well and leave covered in the fridge for a few hours, preferably overnight.
- Peel and gently fry the garlic clove in some olive oil until soft and golden before adding it to a blender along with all of the other ingredients. Mix until smooth and creamy. Add a dash of water if it's too thick.
- This dish is very customisable. You can make it visually striking by spreading the mix evenly inside an 11cm round cutter, dotting large dollops of the cream sauce around it and topping with the listed garnishes as photographed, but it's also delicious alongside crackers, or simply put on sourdough toast with the sauce dressed over the top. Notes Alternative garnishes that work really well include chopped black cherries, blackberries, shaved hazelnuts or sesame seeds.
