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Preparation time: 40+ min Difficulty: easy

Serves 2


  • 4 baby beet roots

  • 5 juicy tomatoes

  • 1 kohlrabi

  • 3 tbs roasted pumpkin seeds

  • small bunch of fennel fronds

  • spring onion

  • balsamic vinegar

  • salt and pepper

  • 1 avocado

Peel the beets and cut them into quarters. Preheat the oven to 150°C and bake the beets for about 30 minutes, until they are still slightly hard in the middle. Evenly dice tomatoes and kohlrabi into small pieces. Chop fennel fronds and the white part of the spring onion. Add all ingredients, except avocado, to a bigger bowl, stir them gently and season to taste. Just before serving, neatly place avocado on top.

Hint: you can roast avocado beforehand, or you can enrich the dish with roasted tempeh or tofu.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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