Salmon, beetroot and blueberry tartare

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  • 1 beetroot
  • 7 oz fresh salmon
  • 5 oz blueberries
  • 1/3 cup lemon juice
  • 2 tbsp olive oil
  • 1 tsp sugar
  • Salt and pepper
  • Rosemary or dill to taste
  • 1/2 avocado, diced


Bake the beetroot unpeeled to 410°F for 45 min to 1 hour, it must be easily cut through with a knife.Allow to cool before peeling and dicing.

Remove the skin from the salmon and dice. Then mix the beetroots and blueberries, add the lemon, olive oil, sugar, salt and pepper, and allow to set for 10 minutes.  Then mix again.

Add a pinch of rosemary or dill, diced avocado, mix and serve.