Sesame Beet Tartare with Crispy Wontons

Name: Sesame Beet Tartare with Crispy Wontons
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 2 pounds beets; 2 cups peanut or vegetable oil, or as needed; 1 package wonton wrappers, cut into triangles; salt to taste; 1 jalapeno pepper, deseeded and minced; 3 tablespoons thinly sliced scallions; 1 tablespoon rice wine vinegar; 2 teaspoons soy sauce; 2 teaspoons freshly grated ginger; 1 teaspoon sesame oil; 4 avocados, diced; ¼ cup chopped cilantro; 2 tablespoons lime juice; 1 teaspoon kosher salt; 2 teaspoons black sesame seeds, or to taste

Jennifer Spaide Website

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Trendy tartare gets a vegan remake in this eye (and palate!) pleasing recipe that will be a hit with any crowd! Instead of raw beef, this tartare is prepared with perfectly roasted beets. The beets are diced and combined with jalapeno, scallions, vinegar, soy sauce, ginger, and sesame oil. Each serving of beet tartare is topped with avocado, cilantro, and lime. Serve with crispy wontons for a restaurant-quality appetizer!

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Servings: 8

Ready in: 2hr PT2H

Ingredients

2 pounds beets
2 cups peanut or vegetable oil, or as needed
1 package wonton wrappers, cut into triangles
salt to taste
1 jalapeno pepper, deseeded and minced
3 tablespoons thinly sliced scallions
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
2 teaspoons freshly grated ginger
1 teaspoon sesame oil
4 avocados, diced
¼ cup chopped cilantro
2 tablespoons lime juice
1 teaspoon kosher salt
2 teaspoons black sesame seeds, or to taste

Directions

Preheat oven to 350° (180° C).
Wrap each beet in aluminum foil and place on a baking sheet.
Roast beets in the preheated oven until easily pierced with a paring knife, 30 to 45 minutes. Remove from foil to cool completely.
While the beets roast, pour enough oil into a stockpot to be 2 inches deep and heat over medium-high.
Working in batches, deep-fry wonton wrappers in hot oil until golden brown, 1 to 2 minutes; remove to a plate lined with paper towel and season with salt. Repeat frying with remaining wrappers and let them cool completely.
Peel cooled beets and cut into small dice. Mix diced beets with jalapeno pepper, scallions, vinegar, soy sauce, ginger, and sesame oil together in a bowl; cover with plastic wrap and marinate beets for 20 to 30 minutes.
Gently stir avocado, cilantro, lime juice, and kosher salt together in a separate bowl, being careful to not mash the avocado.
Place ½ cup of the beet tartare onto each of eight plates; top each with ¼ cup of the avocado mixture. Sprinkle black sesame seeds over the beet and avocado. Serve each portion with a handful of crispy wontons.

Mealthy tip:

Short of time? No problem! You can replace the crispy wontons with your favorite crackers or tortilla chips.

Tagged:

Avocado Fusion Casual Party Asian Beets French Snacks Vegetarian Vegan Appetizers No Meat Wonton Wrappers

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5.0out of 5 Stars

(2 Reviews)

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What others are saying

Sam Dalton says:

This was a fun recipe to make vegan, especially since my wife has been looking for new plant based recipes. My favorite aspect of this dish was definitely the avocado and the crispy wonton chips.

Laura Griffin says:

I love playing around with vegan dishes. This beet and avocado tartare was really delicious, but I especially loved the wonton wrapper chips. So good!