Beet Carpaccio  


-2 to 4 beets, or as many as you have, whole with stem in place, scrubbed well
-extra virgin olive oil or cold pressed avocado oil
-chopped hazelnuts
-salt + pepper
-fennel seeds (optional)



1. Steam the beets whole until they are tender (approx 20 to 30 minutes, depending on the size)
2. Once steamed to your liking, let them cool slightly, peel the skin off and carefully slice them into a bowl using a mandolin
3. Arrange on a plate, top with nuts and optional fennel seeds and drizzle with the oil