Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
4 beetroot, cooked or pickled
some olive oil or a vinaigrette
1 handful of pine nuts
1 handful of raisins
1 handful of shredded coconut
Thinly slice the cooked (or pickled) beetroot on a mandolin or with a very sharp knife and spread out
a plate. Drizzle some vinagrette over the beets or a good quality olive oil.
Meanwhile, roast pine nuts and raisins on an oven tray, shaking occasionally, until golden (2-4 minutes). Add the shredded coconut in for another minute or so. Be careful as it browns very quickly. Then scatter over beets.
If you like, add some green herbs or spinach as a topping.
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