Avocado & Beet Tartare with Truffle Oil

by Anna R. Alós
Avocado & Beet Tartare with Truffle Oil

Ingredients:

  • 2 avocados
  • 4 red tomatoes, peeled
  • 1 beet
  • Edible flowers or sprouts for decoration
  • Walnuts
  • Black Truffle Oil Add to cart
  • Balsamic glaze
  • Round mold

Preparation:

  • 1. Small dice the avocado, tomato, and beet separately.
Avocado & Beet Tartare with Truffle Oil — Delicious & Sons
Avocado & Beet Tartare with Truffle Oil — Delicious & Sons
Avocado & Beet Tartare with Truffle Oil — Delicious & Sons
  • 2. Strain the tomato and beet in a fine mesh strainer, separately, until there is no more liquid.
Avocado & Beet Tartare with Truffle Oil — Delicious & Sons
  • 3. Place each ingredient in a small bowl and season with the Black Truffle Oil, salt, and pepper, and also lemon juice for the avocado so it doesn’t change color.
  • 4. Place the round mold in the center of a plate and spoon in a layer of the tomatoes, then the avocado, and followed by the beets on top.
Avocado & Beet Tartare with Truffle Oil — Delicious & Sons
  • 5. Drizzle on the Black Truffle Oil and the Balsamic glaze. Decorate with the flowers or sprouts and walnuts and serve.

Follow her at:

Twitter: @alosanna
Instagram: @la_alos
www.tuymasgroup.com
www.relacionesgastronomicas.com
Blog: annaescarlata.blogspot.com

Photos by: Meritxell Arjalaguer
www.marjalaguer.com
Instagram: @meritxellarjalaguer

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