Beetroot Tartare

Wrap individual beetroots in aluminum foil with a pinch of salt, a little olive oil, one allspice berry, and a small piece of bay leaf. Bake for approximately 1.5 hours at 200°C. (Depending on the oven type and beetroot size, you can check for doneness with a fork during baking).

Peel the roasted beetroots and cut them into smaller pieces. Using a food processor, grind the beetroots to a "meat" texture (do not make a puree from the beetroot).

To the beetroot, add capers chopped into pieces, finely chopped shallot, 3 tablespoons of olive oil, ¼ teaspoon of nutritional yeast, salt, 2 teaspoons of Dijon mustard, pepper, horseradish, Tabasco, mashed avocado, and whole grain mustard. Mix everything together. Season with salt and pepper to taste and let chill for about an hour and a half.