Lentil Falafel with Beetroot Carpaccio by Wern's Mühle ⋆Anne's Kitchen

Ingredients

• 1.8 kg mixed beetroot (red, yellow, candy beets)
• 10g mustard
• 10g horseradish
• 1 tbsp honey
• 40ml apple cider vinegar
• 100ml walnut oil
• 10g salt
• 10g sugar
• 600ml vegetable broth
• ½ shallot, finely chopped
• 1 garlic clove, crushed
• a bit of tarragon, chopped
• 100g coriander, chopped
• 3 tbsp sugar
• 100g quinces
• 1 chili
• 20ml white wine vinegar
• 300g lentils
• 1 medium onion, peeled + chopped
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• ½ bunch parsley
• 1 tbsp baking soda
• 2 tbsp tahini
• 2 tbsp Rimoco lemon curry spice
• 50g walnuts
• 20g poppy seeds
• Rimoco Dukkah mix
• cress (e.g. nasturtium, rocket and pea cress)
• edible flowers (mallow, marigold, nasturtium, borage)