1 head broccoli
2 medium beetroot
2 large handfuls spinach
some shelled pistachio nuts (or cashew nuts)
3 tablespoons avocado oil
1 tablespoon red wine vinegar
freshly ground black pepper
Wash broccoli and cut into florets.
Pour boiling water over broccoli and leave for 5 minutes.
Drain and refresh under cold water and drain again.
Peel beetroot and grate coarsley.
Arrange washed and chopped spinach leaves over the base of a bowl or serving platter.
Top with grated beetroot.
Scatter with broccoli and pistachio nuts.
Drizzle over avocado oil and vinegar.
Grind over black pepper and serve.
