Beetroot, Baby Spinach and Goat’s Cheese Salad

Ingredients:

2 tablespoons lemon juice
80ml extra virgin olive oil
1 teaspoon Dijon mustard
140g baby spinach leaves
15g flat-leaf parsley leaves, roughly chopped
450g baby beetroot, drained and quartered
100g soft goat’s cheese, crumbled
75g toasted walnuts

Method:

1. In a small bowl, whisk together the lemon juice, olive oil and Dijon mustard.

2. Season to taste with sea salt and freshly ground black pepper.

3. In a separate large bowl, place the spinach leaves and parsley, reserving about two tablespoons of parsley to garnish.

4. Add half the dressing to the spinach mixture and toss well.

5. Sprinkle the salad with beetroot, goat’s cheese and toasted walnuts.

6. Garnish the salad with the remaining parsley.

7. Drizzle with the remaining dressing and serve immediately.