Vegan Beetroot Tartare

This Vegan Beetroot Tartare with a mustard aioli, cashew cheese, crostini and nut crumble is the perfect starter if you’re aiming to impress at a dinner party – vegan or not!

Vegan Beetroot TartareFor the tartare

Ingredients:

  • 2 small beetroot boiled
  • 3 tbsp olive oil
  • 1 tsp mustard
  • 3 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt & pepper for taste

Method:

  • Finely dice beetroot
  • In a bowl whisk together mustard, honey & balsamic vinegar
  • Slowly whisk in olive oil to form a vinaigrette
  • Add salt & pepper to taste
  • Mix vinaigrette into beetroot

Mustard aioli

Ingredients:

  • 1 ½ cup cashew nuts
  • 1 cup water
  • ¼ cup honey
  • 2 tbsp mustard
  • 3 tbsp lemon juice
  • Salt & pepper to taste

Method:

  • Blend together all the ingredients except olive oil
  • Keep blender on a slow speed whilst slowly adding in the olive oil

Cashew Cheese

Ingredients:

  • 1 ½ cups cashew nuts
  • 1 tbsp chopped garlic
  • 2 tbsp lemon juice
  • ¼ cup water
  • Salt and coarse black pepper to taste

Method:

  • Blend all ingredients together

Nut Crumble

Ingredients:

  • ½ cup cashew nuts & pecan nuts mixed
  • ¼ cup sugar
  • 3 tbsp honey

Method:

  • Roughly chop nuts
  • Melt sugar and honey in a sauce pan
  • Add chopped nuts
  • Put mixture on a tray
  • Roast until golden brown
  • Place into a Ziploc once cool, then smash gently using a heavy object

Assemble:

Spoon and squash the beetroot into a ring mould.
Drizzle the aioli onto a plate. Remove the beetroot from ring and place over aioli.
Crumble the cheese over the beetroot and serve with crostini and pea shoots.

Vegan Beetroot Tartare  Vegan Beetroot Tartare

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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