Ingredients
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.
Directions
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
VERSIONE ITALIANA
{ 8 comments… read them below or add one }
This reminds me of an appetizer I once had at a raw restaurant. Looks fantastic!
YUM!
This looks to clean and so decadent!
Thank you!
xo
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!!
I would never have thought of pairing hazelnuts with ginger and nori, I am trying to imagine the taste :-)
Beautiful! I absolutely love beets in all forms.
Fresh & delicious! This looks wonderful, Alice!
How amazing! Thanks for sharing :-)
Thank you all :)