Prepare the Apple: Start with the apple, slicing it into thin matchsticks. You can leave the seeds or remove them. Squeeze lemon juice over the apple slices to keep them from turning brown and add a tangy taste.

Slice the Carrot: Peel the carrot, cut off the ends, and slice it into matchsticks. Thicker or thinner cuts work well, depending on your preference for texture. Carrots add a lovely crunch and a boost of Vitamin A, excellent for skin health.

Slice the Ginger: Use a sharp knife to slice a small piece of ginger into thin strips. Reserve a few slices to grate into the salad, adding both texture and zesty flavor. Ginger aids digestion and complements the flavors of the other ingredients.

Prepare the Beetroot: Peel the beetroot, then slice it into matchsticks. Beetroot’s deep color and sweetness will add flavor and essential minerals to the salad.

Add Mint and Pistachios: Pluck fresh mint leaves, discard the stems, and chop them. Crush the pistachios and set them aside for garnish.

Assemble the Salad: In a large bowl, combine the apple, carrot, and beetroot matchsticks. Add the ginger slices, lemon juice, mint, salt, and black pepper. Mix everything well, and garnish with chopped pistachios before serving.