Beetroot Cannelloni with Pistachio, Raspberries, Carrot, Mango and Mandarine

I don't know if this should be served as a starter or for dessert. It is so yummy and decadent. Vegans will love this dish. Don't be afraid of the presentation. You can do it.

1. 1

   Mandarine and ginger reduction with walnut oil,
   Juice the mandarines and strain into small sauce pan.
   Add honey and ginger and reduce over medium until it become thick like maple syrup.
   Pour into small bowl or cup then add walnut oil and set aside.
   Carrots and Mango,
   Place square mold in middle of plate add first layer with carrot then top with mango.
   Squeeze a bit of lime over both carrots and mango.
   Beet Cannelloni,
   Slice beets then fill each one with a little bit of raspberries and pistachios.
   Place four cannelloni over middle of carrot mango square.
   Place avocado over middle of beets.
   Then place one raspberry on one corner and next to it place 5 pistachio halves.
   Now pour some of the Mandarine ginger reduction around each square.
   With the leftover reduction add several raspberries and mash well then pour one line of this on the plate.