Beet And Portobello Tartare

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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.

Beet And Portobello Tartare
  • Prep Time:15m
  • Total Time:15m


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


For the Mushrooms

  1. The night before you want to eat the tartare, marinate the mushroom to impart the most flavor possible.
  2. 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

  1. Mix the mustard seed, ground flaxseed, and water together in a medium bowl.
  2. 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.
  3. 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.
  4. Serve with raw dehydrated chips (available at several health food stores) or bell pepper sticks.