Balsamic Beetroot with Whipped Tahini Cream

Name: Balsamic Beetroot with Whipped Tahini Cream
Cuisine: British, European, Moroccan, African
Ingredients: 370g raw beetroot; 2 tbsp balsamic vinegar; 1 tbsp olive oil; 40g hazelnuts; 50g radicchio or chicory leaves; 100g runny tahini; Juice of 1/2 a lemon; 1 garlic clove, crushed; 1/2 tbsp maple syrup; Pinch of salt; Drizzle of extra virgin olive oil; Sprinkle of fresh dill; Sprinkle of mint leaves