For the salad:
500g cooked beetroot
200g feta or goat’s cheese, crumbled
Handful of fresh parsley, chopped
2 spring onions, chopped
- Heat a dry pan over a medium heat and toast the walnuts for 6-8 minutes, shaking the pan often.
- Slice the beetroots into wedges and place in a serving bowl. Scatter over the toasted walnuts, feta, parsley and spring onions.
- Pour the French dressing over the salad and toss lightly to combine.
Per serving: 549kcals, 52.3g fat (10.4g saturated), 14.8g carbs (9.1g sugars), 11.4g protein, 4.2g fibre, 0.507g sodium