Ingredients
Walnut cider dressing
Beetroot, rocket and apple salad
Method
1.In a large bowl, whisk together the vinegar, nut oil, olive oil, mustard and chives. Season with salt and pepper.
2.Cut cooked beetroots into thick batons. Peel apples, place in a bowl with the lemon juice and cover in water. Take out one apple at a time, cut into thick batons and toss back into the lemon water; this stops them going brown. Leave for a few minutes, then drain apple batons onto paper towels and pat dry.
3.In a large bowl, lightly toss together the beetroot, apple, rocket, parsley and all the cider dressing. Transfer to a serving dish.
4.Warm a small frying pan on medium heat and add walnuts. Lightly toast for a minute or so.
5.To serve, sprinkle salad with warm walnuts and crumble a little blue cheese over the top.
Note
- Serves 6-8. *Check label if eating gluten-free.