Beet Tartare

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.

Beet Tartare

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• Author: kindrootsfood
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Beet tartare with bright flavors of lime, jalapeño, and cilantro paired with luscious avocado crema.

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Ingredients

Scale 1x2x3x

Beets

• 3 beets, tops trimmed
• 1 jalapeño, finely diced
• 1 lime, juiced
• 1/2 cup cilantro, chopped
• 1 teaspoon salt

Avocado crema

• 1 ripe avocado
• 1/4 cup olive oil
• 1/2 cup cilantro, chopped
• 1 teaspoon salt

Serving:

• Vegan feta (optional)
• More chopped cilantro
• Lime wedges
• Tortilla chips

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Instructions

1. Bring a large pot of salted water to a boil.
2. Add beets into boiling water and let boil for 30-45 minutes until tender. 
3. Once tender, remove from water and let cool on a plate for a few minutes.
4. Run cooled beets under cold water and the skins will wipe right off.
5. Chop beets into ¼ inch cubes and let cool for 10 minutes.
6. Make the avocado crema by adding all the ingredients into a food processor and blend until smooth. If the mixture is too thick, add 1 tablespoon of olive oil.
7. Toss beets, jalapeño, lime juice, cilantro, and salt together. Taste and adjust
8. Serve on a plate with a layer of avocado crema topped with the beet tartare. Sprinkle with freshly chopped cilantro and vegan feta. Scoop up with tortilla chips and enjoy!

• Prep Time: 10
• Cook Time: 45
• Category: Appetizer

Keywords: beet tartare, beet appetizer, tartare, avocado crema