Beetroot and walnut salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 180°c

Step 2

Chop the beetroot into roughly 2cm chunks and bake for 20 minutes

Step 3

Put the walnuts on a baking tray and roast for 12 minutes

Step 4

Add the rocket, chopped olives and crumbled goats cheese into a bowl

Step 5

Mix the olive oil and redwine vinegar and set aside

Step 6

Remove the walnuts and put the in a small pan with the runny honey for 5 minutes

Step 7

Add the walnuts and beetroot to the bowl and cover in the dressing. Mix well