Veggie & Citrus Salad with Rocket Pesto (V)

Ingredients

• 400 g rainbow beetroot, cooked till soft and sliced
• 300 g butternut, cubed
• 3 small baby marrow, sliced into 3 cm pieces
• 1 red onion
• 1 cup cous cous
• 1 tsp salt
• ½ tsp cumin
• 2 naartjies, skinned and sliced
• 1 orange, skinned and sliced
• 1 grapefruit, skinned and sliced
• 2 cups rocket, tightly packed into the cup
• ½ cup extra virgin olive oil
• ½ cup cashew nuts
• 2 cloves of garlic
• ½ tbsp lemon juice
• 3 tbsp nutritional yeast (optional)
• 150 ml Rugani 100% Beetroot Juice
• 3 tbsp extra virgin olive oil
• Herbs or sprouts for garnishing.