• 4 small red beets, peeled and sliced on mandolin approximately 1⁄4-inch thick
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• 1⁄2 cup hiziki soaked with 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon tamari
• 1⁄2 tablespoon olive oil
• Sea salt, to taste
• 2 avocados, peeled and pitted
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1⁄2 tablespoon miso
• Water, if needed to blend until smooth
• Micro greens
• Sesame seeds

• 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.

  
  

• Serves 32 small bites

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.