Preview

Beet tartar with avocado, crunchy apple julienne, hazelnut chips, wonton chips |

Brunch, Vegetarian, Vegan, Gluten free, Vegetables and Fruits

A little freshness will always be a pleasure at the beginning of a meal, a simple recipe that will make you stand out.

Note

All you have to do is use your imagination to transform certain products, such as

-the green apple by cucumber

-hazelnuts by almonds or pistachios

-Won ton chips by homemade crostini

-white beans with chickpeas

Many recipes only require a little imagination to make other dishes just as tasty.

Ingredients

Recipe for 12 tapas

Beet tartar

400 Gr

Cooked bett

100 Gr

French shallot

1 Tbsp

Dijon mustard

1 Tbsp

Balsamic vinegar

2 Tbsp

Olive oil

2 Tsp

Maple syrup

1 Unit(s)

Granny smith apple

2 Tbsp

Pickles

2 Sprig(s)

Basil

Avocado dip

1 Unit(s)

Avocado

398 Ml

Canned white beans

1 Unit(s)

Lime juice

3 Tbsp

Olive oil

2 Unit(s)

Green onion

250 Ml

Basil leaves

250 Ml

Baby spinach

Finishes

12 Leaf(ves)

Wonton wrappers

12 Unit(s)

Coriander leaf

4 Tbsp

Hazelnuts

Beet tartar with avocado, crunchy apple julienne, hazelnut chips, wonton chips |

Preparation time: 30 min

Preheat your Oven at 400 °F

Beet Tartar

Cut the cooked beet into small cubes (brunoise), keep it in a bowl.

Season with salt and pepper, add all the other ingredients of the recipe (only the diced green apple).

Mix well, make sure by tasting that the seasonings are right.

Make sure you have a ripe avocado, once emptied, cut both parts into large cubes.
Avocado Dip

Using a blender or blender foot, blend all the ingredients that make up the dip.

Be careful with the seasoning, taste to check.
Assembly and finishing

On the bottom of your assembly circle, place the dip about 1/3 of the way down. Make sure to even out the surface.

Place the red beet tartar on top, finish with the green apple sticks.

Finish with the hazelnut chips on top and the won ton chips on the side.

All that's left to do is to add some coriander leaves here and there.
finition

On a baking sheet with parchment paper, place your wonton dough sheets, drizzle them with olive oil and a pinch of fleur de sel or salt.

Leave some space and place the hazelnuts on the same plate.

Put it in the oven for 3 to 4 minutes, be careful with the coloring, depending on the power of your oven, it goes quite fast.

Let cool well, you can slightly crush the hazelnuts with the bottom of a saucepan (crush).