Vegan Tartare With Beetroot, Tomatoes, Peas and Carrot Salmon

A food that is served raw, often seasoned, and formed into little cakes is referred to as tartare. Steak or salmon is frequently the major component. This recipe calls for roasting the veggies to soft perfection so that each bite is smooth and delicious, in contrast to the meat- and fish-based versions of this meal which serve the food raw. Vegan Tartare with Beetroot, Tomatoes, Peas, and Carrot “Salmon”

Ingredients

1 medium beetroot, peeled and finely chopped
2 tomatoes, finely chopped
1 cup peas, cooked and roughly mashed
2 medium carrots, peeled and finely grated
2 tablespoons fresh dill, chopped
2 tablespoons capers, chopped
1 tablespoon vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
Fresh dill sprigs, for garnish

Instructions

In a bowl, combine the chopped beetroot, tomatoes, mashed peas, grated carrots, chopped dill, and capers.
In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Pour the dressing over the vegetable mixture and toss until well combined.
Adjust the seasoning according to your taste.
Allow the mixture to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
Serve the vegan tartare chilled, garnished with fresh dill sprigs.