Ruby Red Salad

Preheat oven to just over 100C and boil about a mugfull of water

Soak pistachios in the hot water for approx. 1 minute and then remove their skins

Place the nuts on a metal tray and pop in the oven for 20 mins checking them for crunchiness once they have cooled a bit

Chop the lettuce and chicory to desired size, considering “forkability”, and mix in a bowl and set aside

Chop the beetroot into smaller cubes if desired and put in a bowl

Add the kvass to the oil but mix only lightly so that the two remain separated. This is the time to add salt if required

Add half the oil to the beets and coat them well

Roughly chop the pistachios

Place the salad mixture on the plates, add the beets and top with the nuts, pomegranate seeds and the sprouts.

Drizzle further oil all over