Beetroot Tartare with Avocado and Capers

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).

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.