Ingredients:
4 vacuum-packed beetroots
2tsp walnut oil
1tsp white wine vinegar
½tsp grain mustard
100g green beans
1 bag of mixed salad leaves
50g feta cheese
25g toasted walnuts
Method:
1. Cut the beetroots into quarters and toss them in the walnut oil,
white wine vinegar and grain mustard. Set aside.
2. Boil or steam green beans for around 4 minutes, then toss into
a bag of mixed salad leaves.
3. Arrange on 2 plates, add slices of the beetroot and crumble over the feta cheese and toasted walnuts.
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