Wash the sweet potatoes thoroughly and cut them in half lengthwise. Make a few incisions in the flesh and drizzle with olive oil. Cook in the oven until the right temperature. Leave to cool for a while and remove the flesh. Mash the cold flesh and place in a large mixing bowl.
Drain the red beans. Mash them with a fork. Add them to the sweet potatoes.
Drain the beetroot. Chop them finely. Add them to the other vegetables.
Clean and chop the shallot. Add them to the vegetables.
Add the capers, mustard, ketchup, Tabasco, paprika, salt and pepper.
Mix everything together well.
Arrange the tartare in a ring form on the plate.
Mix the lettuce and rocket. Arrange the lettuce with the tartare.
Lay some strips of marinated vegetables next to the tartare.
Wash and pick the parsley and arrange a leaf on the tartare as a finishing touch.