Beet Tartare with Avocado-Lime Cream + Black Tahini
Prep time: 
Cook time: 
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Serves: 48 pieces
  • 2 large beets, peeled and medium diced
  • 2½ limes, juiced
  • 2 Tbs rice vinegar
  • 2 Tbs sesame oil
  • 2 Tbs tamari
Avocado-Lime Cream
  • 1 medium avocado, diced
  • ½ bunch cilantro, roughly chopped
  • 1 lime, juiced
  • 1 tsp fresh ginger, grated
  • ⅛ tsp sea salt
Black Tahini Sauce
  • ¼ cup black tahini
  • ⅛ tsp sea salt
  • ⅛ tsp garlic powder
  1. Place steamer basket in a medium pot and fill with 1-inch filtered water. Bring water to a boil, add beets, and cover pot. Reduce heat to a simmer and steam until beets are tender yet firm, about 10 to 15 minutes.
  2. In a medium bowl, add lime juice, rice vinegar, sesame oil, and tamari and mix to combine. Add beets and refrigerate at least 1 hour.
  3. While beets marinate, prepare avocado cream. In a food processor, combine avocado, cilantro, lime juice, ginger, and salt and process until mixture is smooth and creamy. Transfer to a squeeze bottle and set aside.
  4. In a small bowl, combine black tahini, salt, and garlic powder. Whisk well to combine. Transfer to a squeeze bottle and set aside.
  5. To serve, drain excess marinade from beets and pat dry with a paper towel. In a small serving spoon, squeeze about ¼ tsp of black tahini sauce, then top with a beet cube, and about ¼ tsp of avocado-lime cream for garnish.
  6. Alternatively, arrange beet cubes on a platter, squeeze about ¼ tsp of avocado-lime cream on top of each beet cube, then drizzle with black tahini sauce. Insert toothpick into center of each beet cube and serve.
Recipe by Bauman College at