A slightly messy but delicious beet
and avo tartare. Super quick and easy to construct and always looks fancier than it is.
I had some leftover cooked beets so I just cubed them and seasoned with balsamic reduction, salt, pepper and thyme. I topped it with an avocado that I diced and seasoned with lots of chilli, olive oil, green onions, garlic and salt and pep. A little scoop of violife creamy to finish it off and you have yourself a simple and lovely sharing dish that is
amazing spooned onto fresh a nice fresh bread.
Dave’s Aunt gave me two loaves of the most delicious homemade seedy spelt bread the other day that is just divine toasted so it made for the perfect union with this dish. The dish was part of a vegan brunch gone wild so there are a few more recipes to follow from this morning.