Beetroot and camembert salad

Salads can be interesting too. This stunning salad features walnuts, camembert and beetroot. Fabulous.

Preheat oven to 180C or 160C fan. Spread walnuts on an oven tray, and bake for 4-5 mins, or until lightly toasted. Transfer to a plate to cool, then roughly chop.
Drain beets and halve or quarter, depending on the size (tiny ones can be left whole). Cut camembert into thin slices.
Arrange lettuce leaves on entrée plates, and top with beetroot and camembert. Sprinkle with walnuts. Combine dressing ingredients in a small screw top jar, and shake well. Drizzle over salads and serve immediately.

Source

1/2 cup California walnuts

850g can Coles whole baby beets

2 x 125g Coles camembert, at room temperature

1/2 green oak leaf or coral leaf lettuce, washed and dried

2 1/2 tbsp Coles pure olive oil

1 1/2 tbsp Coles Italian white wine vinegar

1 1/2 tsp Coles wholegrain mustard

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