Mix the chopped olives, grated beetroot, balsamic vinegar, maple syrup, salt and pepper.
Mix the tahini, maple syrup, lemon juice, sriracha and salt.
Coarsely grind the roasted hazelnuts with the ground coriander, cumin and paprika.
Serve the beet tartar on some vegan cream cheese with the tahini sauce and hazelnut dukkah.
