Beet tartare

Finely chop the raw and cooked beet. A food processor is best for chopping, but a hand blender will also work. The ratio of raw and cooked beet is important for the consistency of the tartare. Place the chopped beet in the blender jug and blend with the mustard, sugar, pepper, salt, maple syrup, apple cider vinegar, rapeseed oil, walnut kernel oil and paprika powder. Pour into a bowl, season to taste and fold in some of the chives. Now shape the tartare using 2 spoons and arrange on a plate. Pour the vegan mayo into a piping bag and garnish the beet tartare with strips, sprinkle with pomegranate seeds and the remaining chives to serve.