Beetroot tartare with mint cream

Peel the beets and grate them - either on a grater or in a food processor.

Place the grated beetroot in a bowl and blend the cream in the food processor. Blend the beans, 60g pickled beets, 60g grated beets and soy drink. Mix the cream with the rest of the grated beetroot.

Cut the remaining pickled beets into small cubes and mix them in with the capers, horseradish, orange juice, salt, pepper and parsley.

The tartare is served with mint cream (see recipe here), finely sliced apple, capers and cress.

Enjoy!

Contents:
3 beets
180 g white beans (or another type of bean)
150 g pickled beets
½ dl soy drink
Small handful of capers
1 tsp horseradish (fine or grated)
Juice from 0.5 orange
1 tsp salt
½ tsp pepper
1 handful of freshly chopped parsley

Garnish
Mint cream (see recipe here)
Apple
Capers
Cress