Name: BEET TARTARE WITH MANGO YOLK
Cook time: 2 h
Total time: 2 h
Ingredients: 4-5 small red beets; 2-3 cups coarse sea salt; 2 medium shallots, minced; 1 TB olive oil; 1 tsp coconut vinegar; 1 tsp soy sauce; 1 tsp vegan worcestershire sauce; 1/2 tsp dijon mustard; 3 cups cold water; 1 tsp sodium alginate; 6 oz. pureed mango; 3 TB plain vegan yogurt (I used Kite Hill brand); 1 tsp calcium lactate; 1/2 cup toasted walnuts, coarsely chopped; 1/2 cup minced raw kale; vegan sour cream, for serving