Ingredients:

250g packet roasted & peeled baby beets

baby spinach, rocket, watercress, mint

walnuts, hazelnuts

vinegar

oil

Directions:

1. Place the mixed green leaves into a salad bowl or serving dish.

2. Cut the beetroot into smaller pieces and add to the greens. Tip – place a plastic bag on your chopping board so the beetroot doesn’t stain it.

3. Toast the nuts and scatter or crumble them over the beets.

4. Make the dressing – combine 1 part vinegar and 3 parts oil in a jam jar and shake to mix.

5. Pour the dressing over the salad and toss prior to serving.

Bon Appetit!