Beetroot tartare
Layered beetroot tartare
A spectacular starter made from the pulp left over after juicing
After making fresh beetroot juice, there is no need to throw away the leftover pulp. Rich in fibre, it can become the base of a special savoury starter that looks and tastes like an elegant restaurant dish.
This colourful, layered tartare combines avocado, beetroot, sweet potato and a herby plant-based cream cheese. The recipe proves that using ingredients responsibly can be creative, spectacular and thoroughly delicious all at once.
💡 Tip: Ideally, use the beetroot pulp straight after making the juice. If you are making the recipe later, keep it in a sealed container in the fridge.
📋 The four layers of the tartare
🥑 Layer 1 – Avocado base
- 1 avocado, diced
- ¼ cucumber, diced
- 1 handful of cherry tomatoes, chopped
- Salt, pepper and a little lemon juice
- ½ garlic clove, chopped
🔴 Layer 2 – Seasoned beetroot pulp
- 120 g pulp left over from juicing the beetroot
- 2 tbsp cream cheese
- 1 tbsp of oil
- ¼ onion, finely chopped
- 1 tsp of mustard
- 1 tsp of horseradish
- A pinch of salt
🍠 Layer 3 – Seasoned sweet potato
- 1 boiled sweet potato, diced
- 1 onion, chopped
- Salt, pepper and a pinch of nutmeg
🌿 Layer 4 – Plant-based cream cheese with herbs
- 100 g plant-based cream cheese
- Fresh dill or parsley, chopped
- To garnish: pomegranate seeds and fresh dill
✨ Method, step by step
- Prepare the avocado layer: mix the avocado, the cucumber, the cherry tomatoes and the garlic. Season with salt, pepper and a little lemon juice.
- Prepare the beetroot layer: mix the beetroot pulp with the cream cheese, the oil, the onion, the mustard and the horseradish. Add a little salt, to taste.
- Brown the sweet potato: sauté the boiled, diced sweet potato together with the chopped onion in a little oil. Season with salt, pepper and nutmeg, then let the mixture cool completely.
- Prepare the creamy layer: mix the plant-based cream cheese with the freshly chopped dill or parsley.
- Assemble the tartare: place a plating ring in the centre of the plate. Add the avocado mixture first, then the beetroot layer, the sweet potato and finally the herby plant-based cream cheese.
- Serve: carefully lift off the ring, then garnish the tartare with pomegranate seeds and fresh dill.
🍽️ Serving tip: If you do not have a plating ring, you can layer the ingredients in an elegant glass. You can also press them into a small mould and then carefully turn the dish out onto the plate.
❤️ Why we love this recipe
Because it is sustainable, colourful and nourishing all at once – and thoroughly spectacular.
The intense flavour of the beetroot, the creamy texture of the avocado, the sweetness of the sweet potato and the freshness of the herbs come together in a harmonious, special starter.
Would you like to make nutrient-rich juices and creative zero-waste recipes?
Discover the Kuvings AUTO10SPhotography and recipe: @veganwings_

