A workers' cooperative growing food on London's edge in the Lea Valley

Beetroot, Spinach and Broccoli Salad

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.

Categories:  Recipes, beetroot, Spinach

Your Order

No products in the basket.