Vegan beetroot tartare with Greenpeez


4-6 people

500 g cooked beets
1 small red onion
3 tbsp capers
2 tbsp balsamic vinegar
2 tsp lemon juice
15 g Greenpeez
Freshly ground pepper
Sandwiches (3-5 p.p.)
Optional: (vegetable) mayonnaise

Cut the beetroot into small cubes of half a centimetre. Do the same with the red onion and finely chop the capers. Mix with the balsamic vinegar and lemon juice. Season with salt and pepper and set aside for 15 minutes. Pour off the liquid from the beet tartare to avoid too much liquid on your plate. To finish the beet tartare, place a serving ring on a plate and fill it with the beetroot mixture. Remove the ring and the beet tartare should be in a nice round shape on the plate. Place some Greenpeez sprouts on top to finish and serve the dish with some small toppings of mayonnaise and freshly ground pepper, if desired. Accompany the toasts.