Beetroot Tartare | Vegan delicacy with avocado

Wrap the beetroots individually in aluminum foil with a pinch of salt, 1 tablespoon of olive oil, one allspice berry, and a piece of bay leaf. Bake in a 200°C oven for about 1.5 hours until completely tender (check with a fork).

Peel the baked beetroots and cut them into small cubes, or mince them to a meat-like consistency with a food processor (be careful not to make a purée!).

Add the finely chopped capers, finely chopped shallots, 3 tablespoons of olive oil, nutritional yeast, a pinch of salt, Dijon mustard, horseradish, Tabasco sauce, mashed avocado, and wholegrain mustard. Mix thoroughly, then chill in the refrigerator for at least an hour and a half for the flavors to meld.