Beetroot and Green Bean Salad

250g green beans

250g beetroot, cut into approx. 1cm cubes

2 tsp oil

1/3 cup walnuts

Salad greens

1/3 cup vegan feta crumbled

Dressing:

¼ cup olive oil

2 Tbsp apple cider vinegar

1 Tbsp lemon juice

2 garlic cloves finely chopped

2 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

2 Tbsp chopped fresh parsley, coriander or dill, finely chopped

Method:

Toss beets in oil, season with salt and pepper, and roast at 180 degrees Celsius for 10 min, then add in green beans. Continue to cook for another 20-30min until beets are cooked and beans are tender.

To make dressing add all ingredients to a bowl and whisking together.

Add salad greens to bowl, top with beets and beans, feta and chopped walnuts.  Drizzle the dressing over the top and serve.