Beetroot Tartare with Avocado and Capers

Wrap each beetroot individually in aluminum foil, along with a pinch of salt, 1 tbsp olive oil, one allspice berry, and a small piece of bay leaf. Bake in a preheated oven at 200 °C for approx. 1.5 hours (depending on the size of the beetroot, check with a fork).

Peel the roasted beetroot and cut into small pieces. Process in a food processor until a meat-like texture is achieved (be careful not to create a purée).

Add the chopped capers, finely diced shallots, 3 tbsp olive oil, nutritional yeast, a pinch of salt, Dijon mustard, pepper, freshly grated horseradish, Tabasco, the avocado mashed with a fork, and the grainy mustard to the beetroot. Mix everything well, season with salt and pepper to taste, and let it chill in the refrigerator for approx. 1.5 hours.