I love the colour of beetroot and its gorgeous earthy taste. This is another ridiculously easy meal to make that is also super healthy. I discovered it in the pages of Raw Food by Eria Palmercrantz and Irmela Lilja. My husband and I really enjoy this as a lunch with a raw soup.
1/4 cup pistachios
1/2 – 1 avocado
2 tsp lemon juice
Pinch mineral salt
1-2 tsp mustard
Some bug lettuce leaves like romaine
Capers to top
Chop the beets and carrots into small cubes.
Add the pistachios and blend together.
Add the avocado and blend.
Add the lemon juice, mustard and salt and blend again.
Place a spoonful in the middle of each lettuce leaf and garnish with the capers.