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Beetroot Tartare with Avocado and Capers
(0)
110 min
Under an hour
Knuspr-Küche
Dieses vegane Rote-Bete-Tatar ist eine raffinierte und gesunde Vorspeise, die durch die Kombination von im Ofen gerösteter Bete, cremiger Avocado und würzigen Kapern besticht. Mit einem Hauch von Meerrettich und Tabasco abgeschmeckt, bietet es ein aufregendes Geschmackserlebnis, das perfekt auf knusprigem Knoblauchbrot serviert wird. Ein idealer Genuss für Gäste oder als besonderes Abendessen.
Ingredients
Preparation method
Preparation of the Beetroot
Wrap the beetroots individually in aluminum foil, along with a pinch of salt, 1 tbsp olive oil, one allspice berry, and a small piece of bay leaf. Roast in a preheated oven at 200°C for approx. 1.5 hours until soft (check with a fork).
Preparation of the Tartare
Peel the roasted beetroot and cut into small pieces. Mince in a food processor until a meat-like texture is achieved (ensure it doesn't turn into a puree).
Chop the capers, finely dice the shallot, and add them to the beetroot along with 3 tbsp olive oil, nutritional yeast flakes, a pinch of salt, Dijon mustard, pepper, freshly grated horseradish, Tabasco, the avocado mashed with a fork, and the grainy mustard. Mix everything well, season to taste, and let it steep in the refrigerator for approx. 1.5 hours.
Chef's tip
For a particularly refined touch, you can garnish the tartare with fresh herbs such as dill or chives.
Nutritional values
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