- 4 / 5 beets, preferably red beets, yellow beets and sugar beets
- 1 bunch of green asparagus
- 1 bunch of arugula salad
- 100 g unsalted pistachios
- Virgin olive oil
- Vinegar or lemon
- Salt and freshly ground pepper
- Possibly a piece of good goat feta

Procedure

Rinse all the vegetables thoroughly.
Peel the beets and cut them into very thin slices, possibly on a mandolin.
Break the asparagus at the stringy part and cut them into smaller pieces.
Toss all the vegetables with oil and vinegar or lemon, salt and pepper.

Arrange on a platter, sprinkle with
pistachios, and crumble the feta over the salad.

Welcome!
The recipe is enough for four people.