Plant-Based California Walnut and Beet Tartare

By Chef Stephen Toevs
Total Time
10 Hrs, 35 Mins
Serves
8
Serving Size
1/3 cup tartare, 1 egg, 4 baguette slices, 3 gherkins
Course
Appetizers

DESCRIPTION

Coconut aminos and mushrooms bring out the umami flavor, while walnuts and beets add great nutrition and color, similar to beef tartare.

Prep Time
20 Mins
Cook Time
10 Hrs, 15 Mins
Total Time
10 Hrs, 35 Mins
Calories
420
Total Fat
29
Saturated Fat
4
Polyunsaturated Fat
15.6
Monounsaturated Fat
7.724
Cholesterol
185
Sodium
450
Carbohydrates
28
Dietary Fiber
4
Total Sugars
11
Protein
15
Vitamin D
1
Calcium
90
Iron
4
Potassium
520

Ingredients

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

Garnishes

  • 5 eggs, in shell
  • 20 baguette slices
  • 1 tablespoon olive oil
  • 15 gherkins

Preparation

  1. Place walnuts in a medium bowl and cover with water. Stir in 1 tablespoon coconut aminos; cover and let stand overnight. Drain well.
  2. Heat olive oil in a small skillet. Add mushrooms and saute for 5 minutes to soften.
  3. 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.
  4. 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.
  5. Lightly brush baguette slices with oil and season with salt and pepper; broil for 1 to 2 minutes or until golden brown.
  6. Pack about 1/2 cup tartare on each plate with 4 baguette slices, 2 egg halves and 3 gherkins.