A recipe from the kitchen of Tami Tzori of CityTree, Tel Aviv.
This is a bright, raw beet dish built from thin slices, lemon, radish, and mint-infused olive oil. The dried almond pulp is a good example of Tami’s low-waste kitchen: after making almond milk, she dries the leftover almond solids and uses them as a delicate, nutty topping.
Photo: Assaf Ronen. Styling: Naama Ran.
Ingredients:
- 1 beet, sliced very thinly
- Juice of 1 lemon
- 1 lemon, thinly sliced
- 1 radish, thinly sliced
- Dried almond pulp, from making almond milk
- Mint oil: olive oil infused with plenty of fresh mint
Instructions:
- Place the beet slices, lemon slices, and radish in a bowl.
- Add the lemon juice and mix well.
- After a few minutes, transfer everything to a flat serving plate and arrange it pleasantly.
- Sprinkle the dried almond pulp over the top and drizzle with mint oil.
