You can use roasted pistachios or pecans instead.
-Put ¼ cup pine nuts in a small frying pan and brown over low heat, stirring often so they don’t burn, for about 3-5 minutes until they are brown.
-Chop up the following into tiny dice:
1 bunch of beets (topped and peeled)
1 head of broccoli
2 grated carrots
-Mix well and sprinkle with the following:
2 TBS extra virgin olive oil
½ tsp finely ground Celtic sea salt
½ cup crumbled sheep’s milk feta
-Mix well and let stand for ½ hour before serving.