This is a recipe from my dear friend Alan Roettinger who I met in Mexico City many moons ago. He is probably the best chef I have ever met. I would highly recommend any one of his cook books. You can buy them on his site. Visit Alan ’s site!    Alan is a writer, food designer, blogger, and public speaker. He has served clients as a private chef in the United States, Europe, and Australia. Raised in Mexico City, he acquired a taste for exotic food early on and soon developed a passion for flavor and beauty that drives his diverse, creative culinary style.   Here ’s Alan ’s comment on this receipe.   This snack will require beets with large, very fresh tops, because the leaves will be used as the wrap. And although it’s a quick snack to prepare, it will also require a little forethought, because the nuts need to be soaked beforehand. Other than that, it’s a snap—and a nutritious, slightly messy, eat-with-your-hands indulgence. Full disclosure: I never would have thought of this if my wife hadn’t grown a jungle of beets and basil one summer.