Beetroot Salad with Pistachio Sauce

Beetroot Salad with Pistachio Sauce

serves 2

1 raw beetroot

1 tbsp lemon juice

olive oil

1 tbsp of chopped flat leaf parsley

for the pistachio sauce

50g shelled pistachio

1/2 tbsp finely chopped peppermint

1 tbsp finely chopped flat leaf parsley

2 tbsp lemon juice

1 tsp finely grated lemon zest

4 tbsp olive oil

4 tbsp water

Malden sea salt

Freshly ground black pepper

1. Peel the beetroot and finely slice it using a mandolin.

2. Dress with the olive oil and lemon juice; and season.

3. Put all the ingredients for the sauce into a food processor and blend to a rough paste.

4. Season to taste.

5. Plate the beetroot and spoon over the sauce; finish with the chopped parsley.