Preparation time: 10 minutes
- 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
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.