Refined Beetroot Tartare with Avocado

Wrap the beetroots individually in aluminum foil. Add a pinch of salt, a splash of olive oil, an allspice berry, and a small piece of bay leaf to each. Roast in a preheated oven at 200 °C for about 1.5 hours until soft.

Peel the roasted beetroots and cut them into small cubes. Briefly process in a food processor until a meat-like texture is achieved (do not puree!).

Add chopped capers, finely diced shallots, 3 tbsp of olive oil, yeast flakes, salt, Dijon mustard, pepper, freshly grated horseradish, Tabasco, mashed avocado, and tarragon mustard. Mix everything well, season to taste, and let it rest in the refrigerator for about 1.5 hours.