preparation
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Peel the beetroot with a vegetable peeler and cut into very small cubes.
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Cook diced beets in a pot of lightly salted water for about 10 minutes until they are soft but still have some bite.
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Meanwhile, thoroughly wash the spring onions and slice them into thin rings. Finely chop two capers, removing the stems. Peel the avocado and dice it finely. Combine all three ingredients in a bowl.
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Place cooked beetroot cubes in a sieve under running cold water and rinse until lukewarm or, ideally, cold.
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Add lemon juice, mustard, white wine vinegar, diced beetroot, pepper, and salt to the avocado, spring onion, and caper berry mixture. Mix everything well and divide among four plates.
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Snip the garden cress with scissors and scatter it over the tartare. Halve the remaining capers and place them in the center of each portion of tartare. Garnish with a little salt and freshly ground pepper and serve.
Want something quicker? You can buy pre-cooked, vacuum-packed beets and save yourself the cooking process.