- 2, boiled and peeled Organic Beetroot
- Handful Bean sprouts
- 2 tbsp, chopped Pistachios
- 1 bunch Beetroot leaves
Remove the beetroot leaves, leaving 2cm – 3cm stems attached. Run them under cold water to remove dirt without tearing skin, then boil for 20 – 30 min til tender. Once cooked, run under cool water using fingers to remove skin, then grate. Tear the beetroot leaves and place in a bowl, add the grated beetroot, bean sprouts and chopped pistachios. Serve with your favourite dressing.
2 - 4 people