Preheat the oven 180°
Finely slice golden beetroot on mandolin or with a peeler
Finely slice candy beetroot on mandolin or with a peeler
Place the red beetroots on a sheet of foil and drizzle with hemp seed oil and season well
Wrap the foil around & cover the beetroot now place it in the oven for one and a half hours, after cooking remove from the oven and unwrap the beetroots and allow to cool enough to handle, peel the beetroots using a small knife and slice each one into eight wedges.
Put three quarters of the hemp hearts in a blender with 25 mL of water blend until smooth and creamy season with salt and adding a little more water if needed to form a smooth purée.
spread three quarters of the hemp heart purée over the pastry disc, mix the hemp oil and balsamic vinegar in a large bowl, add the roasted beetroot wedges in the candy and yellow beetroot slices season well with salt and black pepper coating well in the dressing place ¼ of the beetroot slices overlapping each other over the top of the hemp heart purée pipe the remaining purée on top then garnish with the remaining slices of yellow & candy beetroot garnish with a few toasted pine nuts sprinkle with hemp hearts lots .
Yum YUM Yum, Enjoy!