– 50g of pine nuts.
– 50g of sugar beet.
– Grind the beets with a little oil and vinegar.
– Skip the pine nuts in a skillet until browned.
– Pour into the bowl with beet vinaigrette.
– Add salt to taste.
– Pour into salad and serve.
Used as a starter.
More information about beets and nutrition
10 June, 2021