Avocado and Beetroot Tartare with Raw Kimchi
Looking for a fresh, colourful starter that takes 15 minutes and no cooking? This avocado and beetroot tartare with raw kimchi layers earthy, sweet beetroot with creamy avocado, then brightens everything with the tang and gentle heat of unpasteurised kimchi.
Avocado brings richness and fibre, beetroot brings its deep colour and sweetness, and raw kimchi adds live cultures and a lively, fermented kick. Stacked in neat rings, it looks like something from a restaurant kitchen, yet it's surprisingly easy to make at home.
Ingredients (serves 4 as a starter)
2 large beetroots, cooked and peeled
120 g (1/2 cup) Ragi kimchi. Go for a seasonal variety such as radish, leek or spring onion, or our spicy kimchi if you feel adventurous.
2 tbsp sweet sauce, such as balsamic glaze, sweet chilli sauce, or soy sauce mixed with a little maple syrup
2 tbsp toasted sesame oil. Plain (untoasted) sesame oil tastes very different, so toasted is important here.
6 tbsp kimchi juice. Our kimchi is always on the juicy side, and that liquid is perfect for recipes, vinaigrettes or even as a little shot.
2 large avocados, peeled and stoned
To garnish
Black and white sesame seeds
Microgreens or broccoli sprouts
Method
Grate the beetroots coarsely.
In a bowl, mix the beetroot with the sweet sauce, kimchi and toasted sesame oil.
In a separate bowl, mash the avocado and stir in the kimchi juice.
To assemble, place a round cookie cutter on a plate. Fill it with the beetroot mixture and press down firmly. Slide the cutter up a little without lifting it off the beetroot layer, then pack the avocado on top to create a second layer. Carefully lift off the cutter.
Finish with a sprinkle of sesame seeds and sprouts. Serve with crispy crackers or chips.
Tips
No cookie cutter? A clean tin can with both ends removed works, or simply shape the layers with a spoon. It won't be as neat, but it will taste just as good.
Prepare the beetroot mixture a few hours ahead, but mash the avocado at the last minute so it stays bright green.
Wear gloves when grating beetroot, or your hands will be pink for the evening.
Kimchi keeps 2 years in the fridge, so you can always keep a jar ready for quick starters like this.
Love beetroot and kimchi together? Try our Creamy Beetroot Spaghetti with Kimchi and Lentil Tempeh or find more ideas in 10 ways to use kimchi in the kitchen.
Restock on kimchi here:
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