Pre- cook or bake beets.
Cut the beets into medium bars.
Put in a bowl and pour in the soy sauce.
I use it for sushi and sashimi. Its sweet and sour finished taste is very useful in this salad.
Then pour in the sunflower oil,
mix again ( adjust the amount of oil according to the weight of the beetroot).
Wash and dry the celery and Apple.
Cut the celery and put it in a salad.
Cut the Apple into cubes and sprinkle with lemon juice ( 3% vinegar), mix. Put in a salad.
Cut the onion into feathers and add to the salad.
Release the orange slices from the white skin and chop, also in the salad.
Add the crushed pistachios and mix.
To taste, straighten with salt.
I served it with salted mackerel and we didn’t need to salt the salad at all.