beetroot and pickled walnut salad with minted yoghurt

serves 2

2 generous handfuls of rocket (arugula)

4 pre-cooked beetroot (beet), finely sliced

2 tablespoons pickled walnuts, drained of excess vinegar

handful of fresh flat-leaf parsley

For the minted yoghurt 2 fresh mint leaves, finely chopped

4 tablespoons unsweetened soya yoghurt

pinch of sea salt

The earthy flavours of beetroot and pickled walnuts are brought together with a fresh and creamy vegan minted yoghurt dressing in this simple salad.

Lay out the rocket on a large serving plate. Lay the beetroot onto the bed of rocket. Spoon over the pickled walnuts and tear over the parsley.

To make the minted yoghurt, add the mint to a bowl with the soya yoghurt and sea salt. Stir to combine.

Spoon the yoghurt over the salad and serve immediately.

You’ll find pre-cooked beetroot in vacuum-sealed packs in all supermarkets, which will save you lots of preparation and cooking time.