Sweet and Sour Beet Vegetables with Pumpkin Seed Pesto

Remove the peel from the beet, yellow beet and kohlrabi and cut into 1¿2 cm cubes. Remove the peel from the shallots, dice finely and sauté in olive oil with the sugar. Add vegetable cubes, sauté briefly, extinguish with vinegar.

Add raisins and season with salt. Add about 200 ml of the water. Cover vegetables and steam for about 10 minutes until tender. After this time, cook the vegetables al dente on a low flame (takes 20¿25 min), adding the rest of the water little by little. At the end of the cooking time the vegetables should thicken slightly. Repeatedly season the mixture with salt, cool and set aside.

Remove crust from bread and cut into thin strips. Toast bread strips in foamed butter until golden brown and drain on paper towels.

4. clean beet and spinach leaves, rinse and drain well. For the marinade, mix vinegar with salt and mustard, add oil while stirring.

To serve, place a smooth cookie cutter (O 8 cm) in the center of the plate, pour in about 1/4 of the chilled vegetables and spread evenly in it. Gently lift off ring.

6. mix the beetroot and spinach leaves with the marinade. Garnish the tartlets with the caper berries, bread strips, leaves, ham slices and pumpkin seed pesto.

Pumpkin seed pesto – 2 jars (a approx. 250 ml), preparation approx. 35 min Remove the skin from the pumpkin and remove the seeds. Flesh (about 100 g) finely grate, season with salt and infuse about 15 min.

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