Serves 6 as a hearty salad
6 carrots, peeled and grated in the food processor
3 beets, peeled and grated in the food processor
2 large handfuls of pine nuts, toasted (of course!)
2 large handfuls of finely chopped basil – chiffonade like you learned at Hipcooks!
The Hipcooks Holy Trinity: Olive oil (extra virgin, first cold pressed, lemon (organic), salt (flake sea salt – nothing better than Maldon’s)
Keeping the carrots and beets separate, add 1 handful pine nuts and basil to each bowl. Season with plenty of lemon, olive oil, and salt. Combine, and serve.
