Vegan Beet Tartare
A vegan version of beet tartare made with tofu chevre and candied pecans.
Servings: 3 servings
Calories: 89kcal
Cost: $12
Ingredients
- 8.8 ounces 250 grams cooked organic beets (coarsely chopped )
- 1 tablespoon Dijon Mustard
- 1 tablespoon balsamic vinegar
- 1 large clove garlic minced
- 2 teaspoon capers
- 1 teaspoon chili paste
- 2 handfuls pecans finely chopped
- 2 tablespoon pure maple syrup Grade A
- arugula lettuce for garnish
- 3 slices Tofu Chevre (https://oohlalaitsvegan.com/recipe/tofu-chevre/)
Instructions
- Place chopped beets in medium sized mixing bowl. Add mustard, balsamic vinegar, garlic, capers and chili paste to bowl. Mix thoroughly with spoon. Set aside.
- Over medium heat, pour maple syrup into small skillet. Add pecans and stir until coated. Cook for several minutes until they become aromatic.
- Place about 5 slices of arugula lettuce atop a plate. Fill garnish bowl with beet mixture. Pat down tightly. Invert bowl releasing beet mixture over lettuce.
- Carefully top with Tofu Chevre and then top again with candied pecans. Serve immediately.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 160mg | Potassium: 328mg | Fiber: 3g | Sugar: 15g | Vitamin A: 37IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg