Separate the Beetroot leaves and reserve as garnish.

In a large pot, bring beets to boil in 1 litre of water until soft. Approx 45 mins.

For the dressing, mix orange blossom water, pistachios, lemon zest, oil and parsley together in a small bowl.

To serve, cut beets into thin discs and place as an even layer on the plate. Pour over dressing and add salt to taste.