Beetroot and walnut salad

Beetroot and walnut salad

Ingredients

serves 3
  • •2 medium cooked beetroot, chopped
  • •2 celery sticks, sliced
  • •1 small apple, sliced into matchsticks
  • •1 400g can cannellini beans or chickpeas, drained and rinsed
  • •80g mixed salad leaves
  • •Small handful fresh parsley, chopped
  • •25g walnuts, chopped and toasted

  • Dressing

  • •2 tbsp extra virgin olive oil
  • •1 tbsp balsamic vinegar
  • •Juice of ½ lemon
  • •½ tsp Dijon mustard
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. In a large bowl, add the salad leaves, beetroot, celery, apple, legumes, parsley and walnuts.
  2. 2. To make the dressing, whisk all the dressing ingredients together in a small jug.
  3. 3. Add the dressing and gently toss to combine.
Baker Beanie Author

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