Fresh Beet Salad with Broccoli, Feta and Toasted Pine Nuts

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.