Ingredients:
I washed the beetroot and cooked it in boiling water for half an hour. I removed it from the water and peeled the skin with a spoon. I can’t remember where I saw this teaspoon solution, but it works really well. I diced the peeled beets, then while they were still warm, tossed them in a mixture of 2 tbsp cold-pressed walnut oil and 1 tbsp balsamic vinegar, salt and pepper.
I toasted the walnuts in a dry pan for a few minutes, diced the cheese and plums, and then sprinkled over the beetroot. I mixed the yoghurt with a pinch of salt and pepper and the walnut oil and drizzled over the salad mix.
Delicious on its own or as a side dish with a good roast!
