[cooking] Beet Avocado Grapefruit Tartare

Fancy-pants dinner the other night:

Beet avocado grapefruit tartare with nasturtium flowers. Side salad and toast.

I've been getting beets in the CSA and I'm not quite sure what to do with them. I simply roasted them all in tin foil for an hour at 400F. Then let them cool and rubbed the skins off under running water. Then diced and dressed in a little balsamic vinegar.

I don't segment grapefruit ever. It seems silly but I watched a YouTube video and it helped so much. The tip about running the knife down one side of a wedge and then over and rolling/popping the segment off the other side worked like a dream. I literally only had the segment skins and the core in my hand when I was done. Which I just squeezed over the diced (and lightly salted) avocado as a dressing.

Stacked everything up on top of cucumber slices using a tall biscuit cutter as a form. Garnished with nasturtium flowers from my garden. Side of mesculin dressed with maple-dijon vinaigrette. And some bread that I sliced thin and toasted.

Literally so much work. It's pretty but the dice was a little chunky so it wasn't like I could daintily dollop some onto the toast like real tartare. I just used a fork to eat and it all ended up kind of mixed up on the plate. I liked all the flavors together, I'll just make it a big salad in a bowl next time. And maybe add a hard-boiled egg for protein.

Or toast slices of bread and assemble everything on the bread smorrebrod style. I haven't had any Danish open-faced sandwiches since last summer and now that I've just mentioned it... I want it. Looks like I know what I'll be making this weekend!


Ellen Bloom said...


amy said...

Thank you! :D