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INGREDIENTS FOR ROASTED BEETROOT
- 400 g fresh beetroot
- Allspice berries
- Bay leaf
- Olive oil
- Salt
INGREDIENTS FOR BEETROOT 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 whole grain mustard
- 2 teaspoons Tabasco
INGREDIENTS FOR TOASTS
- Bread
- Garlic
- Olive oil
YOU WILL ALSO NEED
- Aluminum foil
INSTRUCTIONS FOR ROASTED BEETROOT
- 1Wrap individual beetroots in aluminum foil with a pinch of salt, a little olive oil, one allspice berry, and a small piece of bay leaf. Bake for approximately 1.5 hours at 200°C. (Depending on the oven type and beetroot size, you can check for doneness with a fork during baking).
INSTRUCTIONS FOR BEETROOT TARTARE
- 1Peel the roasted beetroots and cut them into smaller pieces. Using a food processor, grind the beetroots to a "meat" texture (do not make a puree from the beetroot).
- 2To the beetroot, add capers chopped into pieces, finely chopped shallot, 3 tablespoons of olive oil, ¼ teaspoon of nutritional yeast, salt, 2 teaspoons of Dijon mustard, pepper, horseradish, Tabasco, mashed avocado, and whole grain mustard. Mix everything together. Season with salt and pepper to taste and let chill 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
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