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INGREDIENTS FOR ROASTED BEETS
- 400 g fresh beet
- Allspice berries
- Bay leaf
- Olive oil
- Salt
INGREDIENTS FOR BEET TARTARE
- 2 teaspoons Dijon mustard
- 30 g capers
- Half an avocado
- ¼ small shallot
- 3 tablespoons olive oil
- ¼ teaspoon nutritional yeast
- Salt to taste
- A little grated horseradish
- Half a teaspoon coarse-grain mustard
- 2 teaspoons Tabasco
INGREDIENTS FOR TOASTS
- Bread
- Garlic
- Olive oil
YOU WILL ALSO NEED
- Aluminum foil
INSTRUCTIONS FOR ROASTED BEETS
- 1Wrap each beet in aluminum foil with a pinch of salt, a little olive oil, one allspice berry, and a small piece of bay leaf. Roast for about 1.5 hours at 200°C. (Depending on the type of oven and the size of the beets, you can check with a fork during roasting).
INSTRUCTIONS FOR BEET TARTARE
- 1Peel the roasted beets and cut them into smaller pieces. Use a food processor to grind the beets to a 'meat' texture (do not make a puree from the beets).
- 2Add chopped capers, finely chopped shallot, 3 tablespoons of olive oil, ¼ teaspoon of nutritional yeast, salt, 2 teaspoons of Dijon mustard, pepper, horseradish, Tabasco, mashed avocado with a fork, and coarse-grain mustard to the beets. Mix everything together. Season with salt and pepper as needed and let it chill and rest for about an hour and a half.
INSTRUCTIONS FOR TOASTS
- 1Drizzle the bread with olive oil and rub with garlic. Then bake in the oven until the toast is golden brown.
Green Leaves
Erika and Honza from Green Leaves provide professional vegan catering. They create food for every occasion and for even the most demanding palates.