This Beet Tartare has been on my to-do list ever since I first ate at Nixta Taqueria. They serve a delicious tostada with avocado crema and beet “tartare” that I order every time I go. The food, vibe, and people are phenomenal. They focus on honoring culture, community, and sustainability while producing some of my favorite Mexican food in all of Texas. If I need to convince you any further, Chef Edgar Rico recently won the James Beard Emerging Chef award. This dish is my attempt at enjoying a beet tartare tostada at home, but if you live in Austin or come to visit, please go to Nixta Taqueria and enjoy their beet tartare tostada and all of their other delicious food.
The beets are trimmed and boiled for 30 or so minutes until nice and tender. After boiling the beets, the skins will rub right off when run under cold water which is extremely satisfying. The beets are cut into small cubes and tossed with minced jalapeño, lots of lime juice, cilantro, and salt. This can certainly be served immediately but if you have time, it’s nice to let the beets marinate for a bit and really soak up all the flavors. The beet tartare is served with an avocado crema which is a super simple combination of avocado, olive oil, cilantro, and salt. Throw all the ingredients in a food processor or blender and blend until nice and smooth.
This can certainly be served on a tostada but out of ease, I served it with chips to scoop up all the goodness. The earthy beets paired with luscious avocado, zesty lime, spicy jalapeño, and fresh cilantro create a perfectly balanced dishy. Earthy, spicy, creamy, and bright. The colors and flavors are a nice final ode to summer before we dive head first into fall.Print