Beetroot, mozzarella, and avocado tartar with nuts

Ingredients for 6 servings:

• 4 m.-large beetroot, fresh
• 2 avocados, ripe
• 1 ball of mozzarella
• 1 ½ handfuls of walnuts, roughly chopped, roasted without fat
• 1 tbsp balsamic cream, dark
• 1 ½ tbsp lemon juice
• 4 tbsp walnut oil
• 2 tbsp Balsamic vinegar Bianco
• 1 tbsp honey
• ½ small onion(s), red, very finely chopped
• 1 ½ tsp mustard
• ½ bunch basil, chopped
• e.g. lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

delicious & very nice, layered in an 18cm springform pan

Cook the beetroot with the skin on for about 30 minutes. In the meantime, mix everything for the vinaigrette in a bowl and stir in the basil at the end. Peel the beetroot, cut into small cubes and mix with the balsamic vinegar and 2/3 of the vinaigrette. Dice the mozzarella and mix with the remaining vinaigrette. Halve the avocados. Remove the stones. Scoop out the flesh from the skin with a large spoon or peel it, cut into cubes and add to the (vinaigrette) bowl with 1.5 tablespoons of lemon juice, salt and pepper to taste. Layer the beetroot, mozzarella and avocado in an 18 cm springform pan and finish with the toasted walnuts. Tips: Also delicious with feta. For individual portions, use rings or cookie cutters instead of a springform pan. If the salad is not being transported, arrange it directly on a serving plate using only the edges of the springform pan.