This recipe requires a little marinating overnight, but this allows the flavors to intensify, resulting in a wonderfully rich and zesty appetizer will impress your taste buds. Mushrooms and beets have earthy flavors, but they are muted by the powerful spices in this recipe.
- Prep Time:15m
- Total Time:15m
- Serves: 2 people
- Category: Full Body Cleanse Approved, Dips & Spreads, Appetizers & Snacks, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Portobello Marinade
- 1 portobello mushroom cap
- 1 tsp. olive oil
- 2 tsp. raw apple cider vinegar
- 2 tbsp. filtered water
- 1 clove garlic, minced
- pinch of oregano
- pinch of black pepper
- pinch of sea salt
- 1/4 tsp. dried thyme
For the Beets
- 1 tsp. ground mustard seed
- 1 tbsp. flax seed powder
- 3 tbsp. filtered water
- 3 small beets, peeled and finely diced
- 1 c red onion, finely diced
- 1/4 tsp. red pepper flakes
Instructions
For the Mushrooms
- The night before you want to eat the tartare, marinate the mushroom to impart the most flavor possible.
- Mix all of the marinade ingredients together and then pour them in a freezer bag with the mushrooms. Seal the bag, trying to get as much air out as possible. Place in the fridge to marinate overnight.
For the Beets
- Mix the mustard seed, ground flaxseed, and water together in a medium bowl.
- Remove the mushroom from the fridge and spoon the diced pieces into the bowl. Stir in the beets, red onion, pepper, and red pepper flakes and mix well.
- Find a chef-like way to present your tartare. Perhaps place a cookie mold in the center of a plate and spoon in the tartare. Remove the mold so that it is a beautiful free-standing circular mound.
- Serve with raw dehydrated chips (available at several health food stores) or bell pepper sticks.
