Ingredients :
- 1 bunch Beetroot with leaves
- 3 tbsp orange blossom water
- 20 g unsalted pistachios, chopped
- Zest of 1/2 lemon
- 15 ml olive oil
- Italian parsley leaves, chopped
- to taste Sea salt,
Method :
- Separate the Beetroot leaves and reserve as garnish.
- In a large pot, bring beets to boil in 1 litre of water until soft. Approx 45 mins.
- For the dressing, mix orange blossom water, pistachios, lemon zest, oil and parsley together in a small bowl.
- To serve, cut beets into thin discs and place as an even layer on the plate. Pour over dressing and add salt to taste.
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