Preparation time: 20 min
2 big handfuls of young beet leaves and stems
1 handful of fresh sorrel
1 handful of arugula
1 small handful of pecan nuts
2 medium carrots
Cut the beet leaves and stems. Then roll the sorrel leaves and arugula into tubes and thinly slice them. Quickly roast the pecans in a pan and coarsely grind them. Chop the prunes and slice the carrots thinly with a mandoline slicer. Add all ingredients to a bigger bowl, toss them well, season, taste, and serve. You can add avocado slices on top or enrich the salad with baked beets and baked tofu.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.