Tower of beet and Cicioni with mayonnaise

For 4 people

FOR THE TOWER OF BEET AND CELONI

• 2 large beets, steamed
• 1 CICIONI (160 g)
• 30 ml water
• 5 ml agave syrup
• 1 small bunch of fresh fennel
• a few drops of fresh lemon juice
• 1 pastry rings square with 4 cm thick base and height of 4 cm

FOR THE MAYONNAISE AND BEET VEGETABLE

• 100 g almond or soy milk naturally
• 15 g lemon juice
• .5 tablespoon wholegrain mustard
• .5 teaspoon brown sugar (optional)
• 5 g salt end
• 150 g of corn or sunflower oil deodorized bio and 30 g of extra virgin olive oil
• .5 zest lemon zest
• dried beet powder
• 1 piping bag with smooth tip of 1.2 cm in diameter

TO ARRANGE THE DISH

• Florets of fennel
• Dried beet powder
• Aromatic green leaves (eg. Nasturtium)
• 4 dried pear or orange slices

This appetizer Tower of beet and Cicioni with beet mayonnaise created by chef vegan and raw food Daniela Cicioni who gave its name to a fermented cashew nuts and almonds created by herself, for a few months on the market Thanks to Euro Company (see notes, where to find it).
And the recipe for Christmas is just based on Cicioni and beets: a tasty and colorful layered tower that will enrich the table laid with colours ranging from green to purple, perfectly connected by white that invokes the Christmas snow.
Simple and tasty this "Christmas tree" consists of four layers of alternating slices of beets and creamy Cicioni, obtained by blending fermented 160 grams. To season a flavorful mayonnaise vegetable, made without eggs or milk, accompanied with sprigs of fennel and a slice of dried pear or orange.
An original appetizer served cold with pods of crispbread, which surely will delight your guests.

FOR THE TOWER OF BEET AND CICIONI
Cut beets into slices 0.5 cm thick (preferably with a mandolin) and cut squares of 4 cm using a dough cutter. Sprinkle with a few drops of lemon slices and set aside.
Blend the CICIONI with a hand blender along with 30 ml of water, 5 ml of agave and a few drops of lemon juice. Add the chopped fresh fennel previously with a knife, mix the cream, cover and set aside.
Compose the tower by plugging into the cookie cutters 4 slices of beet and 3 alternately layers of creamy CICIONI, using 1 teaspoon for each layer and level off well before you place the slice of beet. After layers gently pull out the cookie cutters from the turret and proceed with the other. Towers can be assembled the day before and kept in the fridge closed in an airtight container.

FOR THE MAYONNAISE AND BEET VEGETABLE
Pour the soy milk with the lemon juice and mustard into the blender and blend. Begin to add flush the oil and blend again until you reach the desired consistency (from 1 to 3 minutes). Add the grated lemon rind, beet powder, .5 teaspoon of sugar and salt to taste.

TO SERVE
End towers with clumps of mayonnaise, fennel and dried pear or orange slice. Serve cold accompanied by crispy waffles.