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
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.
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.
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.
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.