BEETROOT TARTARE

This is an amazingly delicious dish which is easy to make and super healthy. We many times eat it as a main, but it is also great as an entrée or as part of an entertaining platter, served as a dip on top of crunchy cos lettuce leaves. A favourite. 🤩

INGREDIENTS
3 large beetroots, boiled and grated
3 boiled eggs, grated
1 Tbsp capers
2 - 3 gherkins
6 anchovies
1 tin tuna in oil (125g)
1/2 cup pitted Kalamata olives
4 Tbsp mayonnaise
To serve
1/2 curly lettuce, (or small cos lettuces)
1 avocado
asparagus
cherry tomatoes

METHOD:
Put the gherkins, anchovies and olives in a food processor.

Chop them very finely.

Drain the tuna and mash with a fork.

Grate the boiled eggs.

Grate the boiled beetroot.

Combine all ingredients except for the lettuce in a large bowl.

Add the mayonnaise. Mix well.

Serve over a bed lettuce leaves and top with the avocado, tomatoes and asparagus. You can dress it with a bit of olive oil and finishing balsamic vinegar if you like.

Serves 4

Here we served it as a dip with cos lettuce leaves.

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