Plant-Forward California Walnuts and Beet Tartare
Recipe courtesy of Chef Stephen Toevs
Sponsor: California Walnuts
Coconut aminos and mushrooms bring out the umami flavor, while walnuts and beets add great nutrition and color, similar to beef tartare.
Prep time: 20 minutes
Total time: 10 hours, 35 minutes
Serving size: 1/3 cup tartare, 1 egg, 4 baguette slices, 3 gherkins
Course: Appetizer, light main dish
- 2 cups chopped California walnuts
- 2 tablespoons coconut aminos, divided
- 1/2 tablespoon olive oil
- 2 oz. baby bella mushroom, chopped
- 2 tablespoons minced shallots
- 12 oz. cooked red beets, chopped
- 1 tablespoon chopped parsley
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons ketchup
- 1 1/2 teaspoons organic mayonnaise
- Salt and pepper to taste
- 5 eggs, in shell
- 20 baguette slices
- 1 tablespoon olive oil
- 15 gherkins
- Place walnuts in a medium bowl and cover with water. Stir in 1 tablespoon coconut aminos; cover and let stand overnight. Drain well.
- Heat olive oil in a small skillet. Add mushrooms and saute for 5 minutes to soften.
- Transfer to a food processor with walnuts, beets, parsley, shallots, Dijon, ketchup and mayonnaise. Pulse to finely chop then season to taste with salt and pepper. Transfer to a bowl; cover and refrigerate for at least 1 hour.
- Bring a large pot of water to a boil. Carefully drop in eggs and cook for exactly 6 minutes; remove and chill, then carefully peel and cut in half.
- Lightly brush baguette slices with oil and season with salt and pepper; broil for 1 to 2 minutes or until golden brown.
- Pack about 1/2 cup tartare on each plate with 4 baguette slices, 2 egg halves and 3 gherkins.
Total Fat: 29g
Saturated Fat: 4g
Monounsaturated Fat: 7.724g
Polyunsaturated Fat: 15.6g
Dietary Fiber: 4g
Vitamin D: 1mcg (4%)
Calcium: 90mg (8%)
Iron: 4mg (20%)
Potassium: 520mg (10%)