Beetroot Spinach And Broccoli Salad

Ingredients :

1. Beetroot – 2 medium
2. Baby Spinach – 2 large handfuls
3. Broccoli – 1 head
4. Shelled Pistachio nuts – 80 gms
5. Oil – 3 tsp  Vinegar – 1 tsp
6. Freshly Ground Black Pepper – to taste
7. Salt
8. White paper

Method:

• 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 coarsely.
• Arrange washed spinach leaves over the base of a bowl or serving platter.
• Top with grated beetroot. Scatter over broccoli and pistachio nuts.
• Drizzle over the oil and vinegar. Grind over black pepper and serve.