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Beet and Apple Tartare

Difficulty: Easy




Preparation (min)


Total (min)


  • 2 large red beets
  • 1 Granny Smith apple
  • Juice of 1 lemon, divided
  • Salt and pepper, to taste
  • 2 ripe avocados, peeled and pitted
  • 2 tbsp. (30 ml) chopped cilantro
  • 2 tbsp. (30 ml) chopped chives


  1. Fill bottom pan of double boiler with water and bring to a simmer over medium heat. Add beets to top pan of double boiler, and steam-cook until tender, about 1 hour. Let cool. Peel beets and cut into ½ in. (1.25 cm) cubes.
  2. Cut apple into ½ in. (1.25 cm) cubes and coat with half the lemon juice to prevent oxidizing, then add to beets in bowl. Season to taste with salt and pepper.
  3. Using a food processor, purée avocado flesh with half the lemon juice to prevent oxidizing. Season to taste with salt and pepper.
  4. Stir half the avocado purée into beet-apple mixture in bowl, setting aside the other half.
  5. Evenly divide tartare between 4 serving plates, and then evenly top each portion with the remaining avocado purée.
  6. Sprinkle with cilantro and chives. Serve immediately.


Photos : Tango [Vitalité Québec] SEPTEMBER 2018

Recipe: Josée Fiset

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