Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers
This carrot tartare plays with your senses, surprising and delighting you. On first glance, you might mistake this dish for beef tartare; the ground red carrots closely resemble raw ground beef. The presentation is visually striking; the colors draw you in, seducing you. It’s beauty on a plate and it’s so much fun to create.
Layering and textures play a critical role in this carrot tartare preparation, both in aesthetics and taste. The bottom layer of the carrot tartare consists of diced avocado with a squeeze of lemon juice, to prevent discoloration, and a sprinkle of salt and pepper. The avocado provides a lovely creaminess to the tartare.
