Beet and Spinach Salad

• 1 cup peas
• 2 cups beets, finely grated
• 3 cups spinach, cut into small pieces
• 1 cup tomatoes, diced
• ¼ cup olives

Dressing

• 10 chestnuts, soaked for four hours
• ½ cup water
• ¼ cup olive water
• 2 tablespoons lemon juice
• 1 white potato, cooked
• 1 teaspoon ginger, grated
• ¼ teaspoon pepper
• 1 teaspoon sea salt

1. In a pot with boiling water, add the peas and cook for about 5 minutes.
2. Remove from heat and strain.
3. In a large bowl, add the peas, beets, spinach, and tomatoes.

Dressing:

1. Strain and rinse the chestnuts.
2. In a blender, mix all the ingredients and blend until you get a creamy consistency.
3. Add more water if necessary.