Preparation
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Peel the beetroot with a vegetable peeler and cut into very small cubes.
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Cook beetroot cubes in a pot of lightly salted water for about 10 minutes until tender but still slightly firm.
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Meanwhile, wash spring onions thoroughly and cut into thin rings. Finely chop two caper berries, removing the stem. Peel the avocado and cut into small cubes. Mix all three ingredients in a bowl.
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Rinse cooked beetroot cubes in a sieve under running cold water until they are lukewarm or preferably cold.
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Add lemon juice, mustard, white wine vinegar, beetroot cubes, as well as pepper and salt to the avocado-spring onion-caper berry mixture. Mix everything well and portion in the center of four plates.
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Cut garden cress with scissors and sprinkle over the tartare. Halve the remaining caper berries and place them in the center of the tartare portions. Garnish with a little salt and freshly ground pepper and serve.
Want to speed things up a bit? You can buy pre-cooked vacuum-sealed beets and save yourself the cooking process.
