Raw beets with hazelnuts, ginger and nori

by Alice on marzo 8, 2011

Beet carpaccio with hazelnut pesto


1 handful of fresh parsley, cleaned and chopped
a 3 cm piece of fresh ginger root, peeled and chopped
a 1-2 cm piece of a fresh chilli, cleaned and chopped
1 handful hazelnuts, shelled and chopped
a 2-3 cm piece of a fresh spring onion, cleaned and chopped
1 tablespoon nori flakes
4-5 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 tablespoon lemon juice
a pinch of whole sea salt
1 tablespoon filtered water
1 white beet, cleaned and cut into thin slices
raw hazelnut oil, to taste

Makes 2 servings.


In a bowl, mix very well all ingredients except the beet slices and hazelnut oil. Arrange the beet on a plate, garnish with the hazelnut mixture and drizzle with the hazelnut oil before serving.

Posted in: autumn,condiments,dips, spreads and patés,finger food,gluten-free,salads,savoury,vegetables,winter

{ 8 comments… read them below or add one }

1 Mihl marzo 8, 2011 alle 08:29

This reminds me of an appetizer I once had at a raw restaurant. Looks fantastic!

2 Kristine marzo 8, 2011 alle 16:26


This looks to clean and so decadent!

Thank you!


3 Sam marzo 8, 2011 alle 16:59

This looks so fantastic! I always love crotinis because all of the yummy spreads that are used but tend to vere away from them because of the bread but this is an absolutely PERFECT solution!!

4 Alessandra marzo 10, 2011 alle 03:14

I would never have thought of pairing hazelnuts with ginger and nori, I am trying to imagine the taste :-)

5 t marzo 10, 2011 alle 11:40

Beautiful! I absolutely love beets in all forms.

6 Jennifer marzo 10, 2011 alle 13:55

Fresh & delicious! This looks wonderful, Alice!

7 Laura marzo 13, 2011 alle 08:28

How amazing! Thanks for sharing :-)

8 Alice marzo 15, 2011 alle 08:20

Thank you all :)

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