Red Beet Carpaccio with Avocado

Red Beet Carpaccio with Avocado

This is a delightful variation of the traditional carpaccio. Delicate slices of red beet are combined with creamy avocado and crunchy pomegranate seeds, creating a colorful and flavorful dish.


2 avocados
4 small cooked red beets
Fresh chives
1 tbsp coarse mustard
1 lime
1/2 pomegranate
2 tbsp pecans
4 tbsp olive oil
Pinch of salt and pepper


In collaboration with: Mathijs Vrieze


  • 1
    Create a tartare from the avocado. Clean the avocado by making incisions all around until you reach the pit, remove the pit, and scoop out the flesh smoothly with a spoon. Then, cut the avocado into equal cubes.

  • 2
    Place the avocado in a mixing bowl and drizzle with the juice of half a lime, a pinch of salt, and pepper. Finely chop some chives and stir them together with a teaspoon of coarse mustard. Taste and adjust the seasoning if needed. In a small bowl, mix a bit of lime juice with mustard, olive oil, salt, and pepper. This will be the dressing to drizzle over the dish later.

  • 3
    Try to slice the cooked beets into the thinnest possible slices. It can be quite a challenge with a chef's knife, but using a kitchen slicer or cheese slicer often makes it easier. Opt for smaller beets if possible.

  • 4
    Arrange the beet carpaccio in a shingled pattern on the plates. Use a round mold to place the avocado tartare on the carpaccio. Drizzle with the dressing. Garnish the dish with pomegranate seeds, pieces of pecans, and optionally, edible flower petals.

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