Rinse the hijiki and soak in apple juice for 30 minutes. Discard apple juice and drain well.
Peel and grate beetroot.
Heat sesame oil in a pan. Add grated beetroot, soy sauce, sugar and salt and sauté for about 10 minutes.
Add hijiki and sauté for another 3 minutes.
Divide into 4 equal portions on individual serving plates and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.