Summary

Ingredients

• 500 g beetroot, pre-cooked, in a vacuum pack
• 125 g butter
• 5 sage leaves, cut into thin strips
• 5 tomato (s), dried, cut into fine cubes
• 1 bulb garlic
• 50 g seeds (mix pumpkin, sunflower, pine and soy seeds)
• 1 handful rocket, finely chopped
• 1 splash virgin olive oil, cold-pressed
• 1 dash balsamic vinegar, white
• Salt and pepper, freshly ground

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Instructions

1. First, the beetroot is cut into wafer-thin slices, either with a knife or with a vegetable slicer or with a bread slicer. Sort out the end pieces and set the slices aside.
2. Halve the garlic bulb in the middle at the thickest point and use it to smear (perfume) the plates. Put aside, we still need. Place the beetroot slices on the serving plate, slightly overlapping, salt and pepper.
3. The butter is now melted in the saucepan over a low heat. As soon as it is liquid, add the sage cut into fine strips and pull half the garlic bulb through the butter several times. That`s enough for a fine garlic aroma. As soon as light bubbles form on the sage strips, remove the saucepan from the flame and stir the fine tomato cubes thoroughly into the sage butter. Now let it steep for another 5 to 10 minutes without heat. If the heat is too high, the sage will burn and the aroma is completely broken. Now add a dash of balsamic vinegar.
4. In a non-stick pan, bring the splash of olive oil to 3/4 heat. Add the kernels and roast for approx. 3 minutes, swirling frequently. Please be careful not to burn the kernels and turn them black.
5. As a final preparation, cut or chop the rocket into fine pieces.
6. Now use a spoon to pour the sage and tomato butter evenly over the beetroot on the prepared plates. Distribute the roasted kernels and the rocket on the plates.
7. Place the salt and pepper mill on the table for seasoning.