Broccoli tartar on beetroot

Ingredients for 4 servings:

• 500 g broccoli
• 1 pomegranate
• 2 shallots
• 7 sprigs of mint
• 200 g cream cheese, creamy or goat’s cheese
• 150 g beetroot, pre-cooked, vacuum-packed
• some salt and pepper
• Honey, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

a vegetarian, festive, simple starter

Clean and wash the broccoli and cut into florets. Cook in boiling salted water for 4 to 5 minutes, drain, rinse and let cool. Quarter the pomegranate, cut into pieces and remove the seeds. Set aside about a tablespoon of the seeds for garnishing later. Peel and chop the shallots. Wash the mint and cut into fine strips. Cut the broccoli into small pieces and mix with the shallots, mint and pomegranate seeds. Add the cream cheese and stir vigorously until a firm mixture forms. Season with salt and pepper. Slice the beets and arrange on a plate. Fold the aluminum foil into a ring about five centimeters high and five centimeters wide. Place this ring on top of the arranged beetroot slices and carefully fill it with the broccoli mixture. Press down firmly and carefully pull the ring upwards. Garnish the broccoli tartare with mint and pomegranate seeds. Honey makes a great garnish.