Beetroot Slices with Sesame

Ingredients

• 5 beetroot roots
• 2 tbsp olive oil
• 0.5 tsp cumin powder
• Salt
• Pepper
• 1 green pepper
• 1 Red Onion
• 1 Garlic clove
• 2 Tomatoes
• 2 ripe avocados
• 1 organic lime (zest and juice)
• 4 tbsp sesame seeds

Instructions

1. 1.

   Wash the beetroot thoroughly, remove root and leaf ends. Slice into about ½ cm thick rounds and spread on a parchment‑lined baking sheet. Brush the beet slices with olive oil and season with cumin, salt, and pepper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20–25 minutes until cooked.

2. 2.

   Meanwhile, prepare the guacamole by cleaning, washing, de‑seeding, and slicing the green pepper into thin strips. Peel the onion and garlic. Quarter the onion and cut into fine slivers, mince the garlic. Clean, wash, halve, seed, and dice the tomatoes.

3. 3.

   Halve the avocados, remove pits, and scoop out the flesh with a spoon. In a bowl mash the avocado with a fork, then mix in lime zest and juice. Add the pepper, garlic, onion, and tomato cubes, season the guacamole with salt.

4. 4.

   Place the sesame seeds on a large plate. Take the beet slices from the oven and immediately toss them in the sesame. Arrange the sesame‑coated beet slices on the plate and serve with the guacamole.