Bear Burger with Guacamole and Beetroot

Wash the beetroot (if fresh), wrap in aluminum foil, and bake in the oven at 200 °C for about 50 minutes until soft. Simply slice cooked beetroot.

For the herb butter, mix the soft butter with finely chopped herbs and pressed garlic. Form into a roll in foil and chill for 30 minutes.

For the dip, stir sour cream until smooth with olive oil, lemon zest, paprika powder, salt, and pepper.