Pickled Beetroot & Shiitake Lovers
SERVES 2 ~ CALORIES PER SERVING: 115

Ingredients

1 diced beetroot (raw)
3 tbsp apple cider vinegar
3 diced shitake mushrooms (raw)
2 tsp nama shoyu
1 tsp sesame seed oil1 tsp fresh wasabi
½ leaf dark green kombu soaked (raw)
¼ leaf light green kombu. dried (raw)
Himalayan pink salt to taste

“Sauce Blend”

½ a beetroot
6 strawberries
2 tbsp raw honey
a pinch of salt

“Garnish”

In cold water put
½ julienne spring onion
½ julienne carrot
½ julienne red pepper

Method

1 In a small bowl add the diced beetroots, vinegar, Himalayan pink salt to taste, and leave to pickle for 5 minutes.

2 In a small bowl add the diced shitakes, nama shoyu, sesame seed oil, fresh wasabi, and leave to marinate for 5 minutes.

3 Roll the dark green kombu into a small roll, then cut the light green kombu and make a string out of it. Tie the string around the rolled kombu.

4 On a plate stack the beetroot mix, the shitake mushroom mix, garnish, and the kombu roll. (look at the picture for inspiration).

5 Take a deep breath, feel inspired, drizzle the sauce as fancy.

6 Yum… Enjoy.