First, cook the beetroot. Place the beetroot in a large saucepan with the star anise, garlic, thyme and 1 tablespoon of salt. Cover with water, place on high heat, bring to a boil and reduce the heat to medium high. Cook for 35- 40 minutes until a knife goes through the middle easily. Drain through a colander and set aside until cool enough to handle, then peel and discard the skin.

Preheat the oven to 150C.

To make the beetroot marinade, place the vinegar, lemon juice, oil, sugar, ½ teaspoon salt and a good grind of black pepper in a large bowl and mix well. Cut each beetroot into 8 pieces, place in the marinade. Mix well and set aside to marinate for 30 minutes.

Meanwhile, make the crispy topping. Place the almonds, sesame seeds, olive oil, turmeric and a pinch of salt in a small bowl and mix well. Scatter on a small parchment lined tray and roast for 15-18 minutes until lightly golden. Set aside to cool. Wipe the bowl clean, add in the almonds with the shallots, nori and chilli. Mix well and set aside.

To make the green miso, place the coriander, chilli, miso, garlic, sesame and olive oil in the bowl of a small food processor and blitz until almost smooth. Place in a bowl and stir in the lime zest and juice with 1 tablespoon of water. Set aside.

To assemble, arrange the beetroot on a large lipped platter, leaving the marinade behind. Spoon the green miso sauce on top and scatter half the crispy topping on top. Serve at room temperature with the remaining crispy topping in a bowl on the side.