3tablespoonsgood quality vegetable oilI used rapeseed
1teaspoonsesame oil
⅓teaspoonginger powder
Sea salt and pepper to taste
Chives for garnish
Instructions
Boil the beetroot whole in for about 20 minutes (bring to boil first). Drain, leave to cool and peel. Using a spiralizer make beetroot ribbons.
Make zucchini ribbons.
Core the apple and either cube or spiralize it into ribbons (no need to peel the apple). Place all the salad ingredients on a large plate.
Combine all the dressing ingredients and drizzle over the salad. Season to taste, scatter toasted pecans and chives over the whole thing and serve immediately.
Notes
Preparation time includes cooking and cooling the beetroot.