This vegan dish is a favorite of Chef Troy Levy, founder of Taste of Ital Jamaican in Brooklyn.
Add plantain and let soak for 5 minutes.
Drain, separate the slices and pat them thoroughly dry.
Photo: Brittany Conerly
Meanwhile, clip a deep-fry or candy thermometer to the edge of a medium saucepan.
Add grapeseed oil and heat over medium-high heat until it reaches 350F.
Fry until golden brown, 2 to 4 minutes.
Transfer to a paper-towel-lined plate.
To prepare tartare: Mash beets coarsely with 2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
Gently mash avocados with 1 teaspoon oil and 1/4 teaspoon salt in another bowl.
Place a 3 1/4-inch ring mold on a serving plate.
Press one-fourth of the beet mixture into the bottom of the mold.
Add one-fourth of the avocado mixture and press flat.
Top with one-fourth of the mango mixture and flatten the top.
Gently pull the mold off.
Rinse and dry the mold.
Repeat to make 4 servings.
Drizzle the dressing over each.
Serve with the plantain chips.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
