Begin by preparing the cooked beetroot. If you’re using fresh beets, boil them in water for about 30–40 minutes until tender. Once cooked, allow them to cool slightly before peeling and chopping them into small, bite-sized cubes. In a bowl, combine the beetroot with olive oil and sweet mustard, tossing well to coat.

Next, halve the ripe avocado, carefully remove the pit, and scoop the flesh into a cutting board. Chop the avocado into small pieces and place them in a bowl. Squeeze the juice from half a lemon over the avocado to prevent browning while you prepare the rest of the ingredients.

Finely chop the garlic and red onion, adding them to the bowl with the avocado. Drizzle in a tablespoon of olive oil for added richness. Gently mix everything together until combined, being careful not to mash the avocado too much. This mixture will bring together flavors in the Avocado-Rote Bete Tatar beautifully.

To assemble the dish, you’ll need a ring mold for layered presentation. Place the mold on a serving plate and carefully spoon the beet mixture into the bottom, pressing it down gently to create a firm base. Next, layer the avocado mixture on top, pressing lightly again to ensure it holds its shape.

Carefully lift the ring mold off to reveal your beautifully layered Avocado-Rote Bete Tatar. To enhance its visual appeal, garnish with fresh herbs like cilantro or chives. Just before serving, sprinkle with the BIO LECKER-EI FOOD FINISHER or your preferred seasoning mix for an extra touch of flavor.