Beetroot, goat's cheese and walnut salad

Earthy beetroot, creamy goat's cheese and toasted walnuts on soft leaves with a honey-mustard dressing. A smart starter that takes ten minutes.

Ingredients

• 250 g Cooked beetroot, cut into wedges
• 120 g Goat's cheese, crumbled
• 50 g Walnuts
• 1 Lettuce, or mixed leaves
• 40 ml Olive oil
• 15 ml White wine vinegar
• 10 g Honey
• 5 g Dijon mustard
• 1 g Salt
• 1 g Black pepper

Method

1. Toast the walnuts in a dry pan for 3–4 minutes until fragrant, then roughly chop.
2. Shake the oil, vinegar, honey, mustard, salt and pepper together in a jar.
3. Arrange the leaves on plates, add the beetroot and goat's cheese, scatter with walnuts and drizzle with the dressing.