1. Wash the veggies. Dry the lettuce leaves thoroughly. Set aside.
2. With an electric grinder, grate the beetroot or finely cut them into thin slices if you prefer a bigger crunch. Set in a bowl.
3. Season the grated beetroot with lime juice, honey, and salt.
4. Peel the lettuce and use each lettuce leaf as a small serving dish for the dressed beetroot.
5. Finally mix the red beetroot juice with the heavy cream. Beat until well combined. This will make a nice pretty pink color dressing.
6. Finally serve as finger foods with a drizzle of olive oil.
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