Elegant Beetroot-Avocado Tartare with Ginger and Spicy Accents

Peel the pre-cooked beetroot and cut it into very fine cubes (brunoise).

Peel the red onion and also cut it into fine cubes (brunoise). Divide the diced onion into two halves.

Peel the garlic clove and ginger. Chop both very finely. Divide the chopped garlic into two halves.

Halve the lemon. Squeeze the juice from one half and grate the zest of the entire lemon (lemon zest). Finely chop the parsley.

Put the diced beetroot into a bowl. Add one half of the diced red onion, one half of the chopped garlic, the chopped ginger, 1 tsp olive oil, and the juice of 1/4 lemon.

Season with salt, pepper, a pinch of cayenne pepper, sweet paprika powder, and oregano. Add some lemon zest.

Mix everything well and let the beetroot tartare rest for at least 15 minutes so the flavors can develop.

Halve the avocado, remove the pit, and scoop out the flesh. Cut it into small cubes.

Put the diced avocado into a second bowl. Add the other half of the diced red onion, the other half of the chopped garlic, the chopped parsley, the remaining 1 tsp olive oil, and the remaining lemon juice (from 1/4 lemon).

Season with salt, pepper, a pinch of cayenne pepper, paprika powder, and turmeric. Add the remaining lemon zest.

Stir in 1 tsp rice syrup, a small drop of sesame oil, and a small drop of Worcestershire sauce. Mix everything carefully.

Place a plating ring (approx. 8-10 cm diameter) on a serving plate.

Start with a layer of avocado tartare and press it down gently.

Add a layer of beetroot tartare on top and also press it down gently.

Carefully remove the plating ring.

Garnish the tartare with a small parsley leaf or other herbs. Serve immediately as an elegant appetizer or snack.