Beetroot tartare


Beetroot tartare
After enjoying the fresh and healthy beetroot juice with the slow juicer, we now conjure up a hearty dessert from the leftover pomace.

Beetroot tartare

1 layer:
- 1 diced avocado
- 1/4 diced cucumber
- 1 handful of chopped cherry tomatoes
- Salt
- Pepper
- 1/2 minced garlic clove
- A splash of lemon juice

2 layer:
- 120g beetroot pomace
- 1 tbsp oil
- 2 tbsp cream cheese
- 1/4 onion
- 1 tsp mustard
- 1 tsp horseradish
- Salt

3 layer:
- 1 cooked diced sweet potato
- 1 chopped onion
- Salt
- Pepper
- Nutmeg

4 layer:
- 100g vegan cream cheese
- freshly chopped herbs, e.g. E.g. dill or parsley

- Pomegranate seeds
- Fresh dill

All layers are prepared separately in four bowls. For layers 1, 2 and 4, stir all the ingredients together and let them steep. In the meantime, cut the cooked sweet potato into small cubes and fry in the pan with onions and a little oil. Season and let cool. Line a dessert ring with a piece of baking paper and pour in the avocado cream first. This is followed by layers 2, 3 and 4. If you don't have a dessert ring, you can also try using a container that can be dropped, layering it freehand or serving the whole thing in a glass. Finally decorate with fresh dill or other herbs and pomegranate seeds.

Bon appetit!

Photo and recipe by @veganwings_