Ingredients
For the salad
2 ready-cooked beetroot, chopped
50g/1¾oz goats' cheese, crumbled
50g/1¾oz green beans, cooked, drained
1 tbsp chopped walnuts
handful fresh parsley
For the dressing
1 tsp Dijon mustard
1 tsp white wine vinegar
3 tsp olive oil
1 tsp goats' yoghurt
50g/1¾oz goats' cheese, crumbled
Method
1. For the salad, place the beetroot, goats' cheese, green beans and walnuts into a large bowl and mix well.
2. Place the parsley onto a serving plate and top with the beetroot mixture.
3. For the dressing, place all the dressing ingredients into a bowl and mix well.
4. To serve, pour the dressing over the salad.
