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Makes: 1 medium bowl
large steamed beets
lettuce leaves (oak leaf type)
handful pine nuts
salt and pepper
- Start simply by cutting the beets into slices or cubes for smaller pieces. Cut also the salad leaves into strips.
- Heat a skillet over high heat and fry the pine nuts for it to lightly toast.
- Put lettuce and beetroot in a bowl. Crumble feta on top. Add the pine nuts. Cut chives and parsley still on. Salt and pepper.
- inally, add 2-3 tablespoons of olive oil and 1 to 2 tablespoons of balsamic vinegar.