Avocado Lime Tartare Recipe

Prepare beetroot and pine nuts

If your beetroot isn't cooked, roast or boil until tender (30–45 minutes roast at 400°F/200°C or 20–30 minutes boiled), cool, peel and dice into 1/4-inch cubes. While the beetroot cooks or if already cooked, toast pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool.

Dice avocados and combine

Halve and pit the avocados, scoop the flesh into a bowl and cut into roughly 1/2-inch dice. Immediately toss avocado with 1 tablespoon lime juice to prevent browning.

Mix tartare

To the bowl with avocado add the diced beetroot, minced red onion, chopped capers, chopped cilantro or parsley, remaining 1 tablespoon lime juice, 1 tablespoon olive oil, sea salt and black pepper. Gently fold the ingredients together with a spatula until just combined—do not mash; keep some texture.

Adjust seasoning

Taste and adjust salt, pepper or lime juice as needed. If beetroot is very sweet, add a little more lime or a pinch more salt to balance.

In a small bowl or jar combine soy sauce, orange juice, lime juice, rice vinegar, honey (or agave), toasted sesame oil, grated ginger and minced garlic. Whisk or shake vigorously until honey is dissolved and the dressing is emulsified. Taste and add red chili flakes if you want a touch of heat. The dressing should be bright, slightly salty and balanced with sweetness.

If the dressing is too salty or strong, thin with 1–2 teaspoons of water or additional orange juice.

If serving multiple portions, use a ring mold (2.5–3 inches) placed on the plate. Spoon the avocado beetroot mixture into the mold, pressing gently and leveling the top, then lift the mold carefully to reveal a neat tartare. Alternatively, mound the mixture attractively with two spoons.

Drizzle 1–2 tablespoons of the citrus soy dressing around or over the tartare (reserve extra dressing for the side). Scatter toasted pine nuts over the top and around the plate. Add microgreens or baby lettuce to the side or on top for freshness.

Finish with a light sprinkle of toasted sesame seeds, a grind of cracked black pepper and a lime wedge on the side. Serve immediately so avocado stays fresh.