Ingredients (serves 6):

• 1 kg of beetroots
• 2 parsley stalks
• 6 to 8 peppermint leaves
• 1 tbsp of olive oil
• 1 tbsp of lemon juice
• Salt and pepper

Instructions:

• Choose small beetroots.
• Clean and cook them. Once the beetroots are tender, peel and cut them into small dice.
• Chop the parsley and mint leaves.
• Mix the chopped beetroots with the chopped herbs, adding lemon juice, oil and seasoning.
• Before serving let it rest.

Opt for good quality oils to season red and orangy vegetables such as beetroots and carrots, as it better solubilize the pro-vitamin A contained in these vegetables.