For the pickled carrots: Shave the carrot into ribbons using a vegetable peeler. Blanch in boiling water for 30 seconds. Drain, refresh in cold water, then place on a clean tea towel or paper towel to get rid of excess water.
In a large bowl, mix together the mirin, brown rice vinegar, sesame oil, agave and 1/4 teaspoon salt. Add the carrot ribbons and toss to coat in the marinade. Set to one side to infuse for about 30 minutes.
For the blinis: Sift the buckwheat flour, all-purpose flour, beetroot powder and baking powder into a medium bowl. Add a pinch of salt and mix together. Make a well in the middle of the dry ingredients and then pour in the plant-based milk and 1 tablespoon of olive oil and whisk until it forms a smooth batter. If the mixture is a little thick, add a tablespoon more of the milk.
Heat a lightly greased large frying pan over low heat. (Test if the pan is hot enough by using a drop of batter and see if it sizzles). Drop teaspoons of the batter into the hot pan, swirling with the back of the spoon to slightly flatten the batter into even circles. As soon as bubbles appear on the top, about 1 minute, flip over and cook for 1 to 2 minutes longer. Remove from the pan and put on a serving plate. Fry the remaining batter in batches. Allow to cool.
To serve: Spoon 1/2 teaspoon of the vegan cream cheese on top of each blini. Roll a ribbon of carrot around your finger and place on top. Garnish with micro herbs and serve.