Coconut aminos and mushrooms bring out the umami flavor, while walnuts and beets add great nutrition and color, similar to beef tartare.
2 cups chopped California walnuts
2 tablespoons coconut aminos, divided
1/2 tablespoon olive oil
2 oz. baby bella mushroom, chopped
2 tablespoons minced shallots
12 oz. cooked red beets, chopped
1 tablespoon chopped parsley
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons ketchup
1 1/2 teaspoons organic mayonnaise
Salt and pepper to taste
5 eggs, in shell
20 baguette slices
1 tablespoon olive oil
15 gherkins
Place walnuts in a medium bowl and cover with water. Stir in 1 tablespoon coconut aminos; cover and let stand overnight. Drain well.
Heat olive oil in a small skillet. Add mushrooms and saute for 5 minutes to soften.
Transfer to a food processor with walnuts, beets, parsley, shallots, Dijon, ketchup and mayonnaise. Pulse to finely chop then season to taste with salt and pepper. Transfer to a bowl; cover and refrigerate for at least 1 hour.
Bring a large pot of water to a boil. Carefully drop in eggs and cook for exactly 6 minutes; remove and chill, then carefully peel and cut in half.
Lightly brush baguette slices with oil and season with salt and pepper; broil for 1 to 2 minutes or until golden brown.
Pack about 1/2 cup tartare on each plate with 4 baguette slices, 2 egg halves and 3 gherkins.
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