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Tartar with red beet koji charcuterie

Tartar mit Koji Roter Rübe

"Thomas, beetroot" shows up on my phone when Thomas Marquart calls. By now, we all just call him "Rauna." There are many Thomases, but there is only one Rauna.

I remember well when, about two years ago, the door to Augora opened, and a young man slipped through. He cautiously examined our products, began a careful conversation, and gingerly handed me a jar with a fuzzy content. I had read about it in literature but had not yet encountered "THE KOJI TURNIP." At first, I was surprised but skeptical. Since then, a lot of water has flowed down the Danube, the Indus, and even the Amazon. And if one thing is certain, "el Rauna" has provided the inventor of the Koji Turnip with much more than just water. He has perfected the KOJI TURNIP (which can also be a kohlrabi or a carrot)!

No one who tastes it remains unmoved by the complexity of its flavor.

Sliced on bread or elegantly refined into this tartare.

Thank you, dear Rauna, for this recipe.

### Ingredients for 4 servings:

- 100 grams beet charcuterie

- 1 small shallot

- 10 grams capers

- 10 grams mustard

- 10 grams vinegar

- 1 tbsp olive oil

- 1 tbsp apple cider vinegar

- Pepper

- A pinch of smoked paprika powder


1. Slice a few pieces from the center of the beet charcuterie, then finely chop the rest.

2. Mix the finely chopped beet charcuterie with finely chopped shallot, capers, mustard, vinegar, and olive oil to make a tartare.

3. Season with pepper, smoked paprika powder, and adjust with salt, vinegar, and olive oil to taste.

4. Arrange in the center of a plate and garnish with the beet slices.

5. Serve with salad and bread.

The perfect appetizer, not just for vegans!



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