Beet and Avocado Tartare | Metro

Ingredients

• beet tartare
• 3 cups (750 ml) cooked beets finely chopped
• 1/2 shallot finely chopped
• 1 tablespoon (15 ml) Dijon mustard
• 2 tablespoon (30 ml) balsamic vinegar
• 2 tablespoon (30 ml) olive oil
• 2 teaspoon (10 ml) honey or maple syrup
• 1/2 teaspoon (2,5 ml) salt
• 1 green apple cut into small cubes
• 1/4 cup (60 ml) sweet pickles finely chopped
• 2 tablespoon (30 ml) basil finely chopped
• avocado dip
• 1 avocado cut into large pieces
• 1 can (398 ml) white beans rinsed and drained
• juice of 1 lime
• 3 tablespoon (45 ml) olive oil
• 1/3 cup (80 ml) scallions chopped
• 1 cup (250 ml) fresh basil roughly chopped
• 1 cup (250 ml) baby spinach
• To taste pepper
• Garnish
• 1/2 green apple cut into matchsticks
• 1 pinch hot pepper flakes
• 1/4 cup (60 ml) pistachios roughly chopped