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Beetroot and Goat's Cheese Salad
Ingredients
  • 100 g ( 3.5 oz) Salad leaves
  • 100 g Beetroot - (ready cooked), chopped into chunks
  • 30 g ( 1 oz) Goat's cheese - crumbled
  • 2 tablespoon Olive oil
  • 2 tablespoon Balsamic vinegar
  • 0.5 Lemon - (juice only)
  • 1 teaspoon Dijon mustard
  • 1 pinch Sea salt and black pepper
  • 30 g ( 0.25 cups) Walnuts - broken into pieces
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