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Beetroot, Apple, Roquefort and Walnut Salad

A very attractive salad to serve with cold meats and baked jacket potatoes on a chilly day.

ingredients

serves 4
450 g (1 lb) beetroot boiled, peeled and shredded
75 ml (5 tbsp) Vinaigrette
2 crisp green apples, quartered, cored and thinly sliced
1/2 crisp lettuce, rinsed
75 g (3 oz) Roquefort cheese
50 g (2 oz) walnut halves

method

Put the beetroot into a bowl and mix with half the vinaigrette.

Toss the apples with the remaining dressing in another bowl.

Tear the lettuce and arrange in a salad bowl, and top with the beetroot, then the apple slices. Crumble the cheese over the whole salad and decorate with walnut halves.

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