Vitamin red salad with pine nuts for any season – bright and healthy.
pepper peas or green cubeba
lettuce leaves (to decorate the dish)
pine nuts 25 g
black Himalayan salt to taste
- Grind carrots and beets in equal parts in a blender, add salt, pepper with pepper ground in a mortar, mix.
- Place the minced vegetables on a plate pre-decorated with salad, sprinkle with dill and pine nuts.
- Before serving, drizzle with olive oil and sprinkle with lemon juice.