Beet Tartare with Mango Dressing

Dice the roasted beets into small, uniform cubes, place them in a bowl, add 2 tsp of lemon juice, 1 tsp of oil, and toss to combine.

Let it rest for 10-15 minutes.

Peel the cucumber, cut it in half lengthwise, use a spoon to scrape out the seeds, and dice finely.

Mince the capers extremely finely.

Combine the cucumber, beets, and capers in a bowl.

Place the mango chunks, chopped onion, and grated ginger into a blender, add 1 tsp of lemon juice and 1 tbsp of oil, then puree until smooth and thick.

Season with a pinch of salt.

Gradually fold the dressing into the tartare: start with half, gently mix, and add more if needed.