What to do
- Chop the beetroot into chunks and set aside.
- Cut the apple into quarters and discard the core. Slice into matchsticks.
- Slice the celery stalks, roughly chop the walnuts and finely chop the parsley.
- In a small bowl, whisk together the white wine vinegar, extra virgin olive oil, honey and Dijon mustard, until it creates a thick well combined dressing.
- To serve, place the beetroot, apple, celery and walnuts in a bowl and mix through the parsley.
- Finally, crumble over the goat’s cheese or feta and finish with the dressing and a pinch of black pepper.
What you will need
- 250g cooked beetroot
- 2 apples
- 2 celery sticks
- 50g walnuts
- handful of parsley
- 100g Goats cheese/ Feta
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon of Dijon mustard
- Pinch of black pepper
