Beet Tartare & Citrus Avocado Mousse Canapes
Ingredients:
3 endives (leave in refrigerator until you are ready to serve)
1 large red beet (peeled and diced)
2 medium golden beets (peeled and diced)
1 cara cara orange, juiced
1 meyer lemon, juice 1/2 (set the other half aside for garnish)
10 basil leaves (messy chop)
1/4 tsp salt
2 medium limes, juiced
4 avocados
"cooking" time : 30 min
serving size: 2 leaves
Servings per batch: about 10
*You can wear gloves if you want to prevent your hands from turning red when peeling and cutting beets.
Directions:
Beet Tartare - Combine diced beets, chopped basil leaves and salt into a large bowl. Squeeze the juice of cara cara orange and 1/2 of meyer lemon onto the beets and blend ingredients. Cover with plastic wrap and leave out at room temperature while you make the avocado citrus mousse.
Avocado Mousse - Scrape the meat of the avocados into food processor, discarding the skin and pits. Finish with lime juice and mix until avocado become smooth and fluffy.
Endive - Wash endive and pat dry, discard any leaves with bruises or imperfections.
*** Time for plating ***
Place a dollop of avocado citrus mousse on an endive leaf with a small spoonful of beet tartare on top of it. To finish, squeeze a few drops of meyer lemon juice on the beets.
Photo credit: Sayf Khidir
