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