This is one of the first raw food appetizers I came up with years ago to pair with champagne. Back then, I thought that it was brilliant. We have since seen various versions of this dish, but it is still equally delicious.
Beets—Toss beets with lemon juice and oil to preserve the color.
Hiziki—Rinse and drain hiziki. Toss with lemon juice, tamari, and sea salt. Avocado Crème Fraîche—Blend all ingredients until smooth. Add water as needed. Assembly—Drain beets if necessary. Lay beets out in individual slices on a serving tray. Place a small teaspoon scoop of Avocado Crème Fraîche on top of each beet. Top with another small teaspoon scoop of hiziki. Garnish with micro greens and sesame seeds.
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