Cook the beets in salted water and separate pots under cover until soft. Cool the beets in cold water and peel. Cut into preferred sizes and glaze with butter and honey in separate pans at medium heat, Season with sea salt and pepper.
Toast all the nuts and sunflower seeds at medium heat and season with salt while still hot.
Peel the carrots, with a mandoline or potato peeler. Slice the carrots lengthwise. Watch your fingers! Dress the crudité with lemon juice, olive oil, finely cut chives, beet sprouts, salt and pepper.
Arrange the plate anyway you like but start with Snøfrisk® at the bottom.