Plant-Based California Walnut and Beet Tartare
Description
Coconut aminos and mushrooms bring out the umami flavor, while walnuts and beets add great nutrition and color, similar to beef tartare.
Ingredients
Tartare
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2 cups chopped California walnuts
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2 tablespoons coconut aminos, divided
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1/2 tablespoon olive oil
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2 oz. baby bella mushroom, chopped
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2 tablespoons minced shallots
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12 oz. cooked red beets, chopped
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1 tablespoon chopped parsley
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1 1/2 teaspoons Dijon mustard
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1 1/2 teaspoons ketchup
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1 1/2 teaspoons organic mayonnaise
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Salt and pepper to taste
Garnishes
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5 eggs, in shell
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20 baguette slices
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1 tablespoon olive oil
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15 gherkins
PREPARATION
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Place walnuts in a medium bowl and cover with water. Stir in 1 tablespoon coconut aminos; cover and let stand overnight. Drain well.
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Heat olive oil in a small skillet. Add mushrooms and saute for 5 minutes to soften.
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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.
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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.
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Lightly brush baguette slices with oil and season with salt and pepper; broil for 1 to 2 minutes or until golden brown.
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Pack about 1/2 cup tartare on each plate with 4 baguette slices, 2 egg halves and 3 gherkins.
NUTRITION
- Calories: 420 cal
- Total Fat: 29 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 15.6 g
- Monounsaturated Fat: 7.724 g
- Cholesterol: 185 mg
- Sodium: 450 mg
- Carbohydrates: 28 g
- Dietary Fiber: 4 g
- Total Sugars: 11 g
- Protein: 15 g
- Vitamin D: 1 mcg
- Calcium: 90 mg
- Iron: 4 mg
- Potassium: 520 mg