Beet wraps topped with pumpkin garlic sauce recipe

Ingredients

• 2 big in size Beetroots

• 1/3 cup of shredded carrot
• 1/3 cup of shredded zucchini
• 1/3 cup of shredded cabbage
• 5-6 soft baby asparagus
• ¼ cup of Mung bean sprouts
• ¼ cup of Lentils sprouts

• 2 tbsp tahini
• 1 young coconut flesh
• ½ tsp turmeric powder
• ½ cup soaked pumpkin seeds
• 1 minced garlic clove
• 1 tbsp finely chopped green onion
• 1 tbsp finely chopped white onion
• 1 tsp fresh grated ginger
• 2 tbsp olive oil
• 2 tbsp finely chopped fresh coriander
• ½ tsp mustard powder
• ½ tsp black sesame
• 2 tbsp finely chopped fresh dill
• Water as needed
• Salt

1. Slice the beet-root into thin layers with a potato slicer.
2. Marinate the slices for 2 hours minimum with minced garlic, olive oil, and apple cider vinegar.
For the Filling
3. Shred the vegetables with a mandoline.
4. Into a bowl marinate them with 1 tbsp tamari, minced garlic, olive oil, lemon and salt.
For the Pumpkin Sauce
5. Put all the ingredients into the blender except the dill and the sesame seeds.
6. Blend while you add water if needed until it becomes creamy. Refrigerate afterwards.
7. Fill the sliced Beetroots with the vegetables and roll.
8. Garnish with the pumpkin sauce on top, fresh dill and black sesame seeds.