Directions
Grate the beetroots, thinly slice the stalk of celery and the onion and coarsely chop the walnuts. Combine all the ingredients and season with salt, pepper, finely-chopped parsley and oil. Sprinkle with hemp seeds and serve with Black Olive & Sundried Tomatoes Breadsticks.
This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.