Sweet and Sour Beet Vegetables with Pumpkin Seed Pesto

Cut peeled turnips and kohlrabi into 3 mm cubes. Sauté chopped shallots with sugar in olive oil, add diced beets and kohlrabi and sweat everything well. Deglaze with vinegar and add chopped raisins. Season with coriander, cumin, pepper and salt and steam for 20-25 minutes until soft. Meanwhile, repeatedly add a little water. At the end, the mixture should be sticky, but crunchy to the bite. Season again to taste and chill. Remove the crusts from the toast, cut into fine strips and toast in a little butter (or without fat in a coated pan) until golden brown. Let the beet tartar come to room temperature, fill into four metal rings (Ø 8 cm) and arrange on the plates like a tartlet. For the vinaigrette, mix all ingredients well, marinate the lettuce leaves with it and arrange them with the capers and the bread strips. Drape the raw ham decoratively on top and drizzle with some pumpkin seed pesto.

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