Beetroot salad with black cumin oil and pistachios

·      2-3 fresh beets (alternatively use fully cooked ones)

·      1 apple

·      1 teaspoon black cumin oil

·      1 tbsp olive oil

·      2 tbsp apple cider vinegar

·      Fresh parsley or wild gourd 

·      Salt 

·      Pepper to taste

·      Pistachios roasted, peeled 

·      2-3 tbsp soy yogurt 

1. Place the unpeeled beets in a pot and cover completely with water. Simmer over medium heat for 30 to 50 minutes. The beetroot is cooked when you can easily pierce it with a knife. Allow to evaporate, peel and cut into small cubes (you can optionally use fully cooked beetroot or bake the beetroot cubes in the oven, rolled in a little olive oil).
2. Meanwhile, core the apple and cut it into small pieces. 
3. For the dressing, mix black cumin oil, olive oil, apple cider vinegar, salt and pepper to taste in a salad bowl to make a dressing and add the beetroot and apple cubes.
4. Wash the fresh herbs, dry them and add them to the salad, chopped. 
5. Serve with a dollop of soy yogurt and plenty of chopped pistachios.