Ingredients

200g baby beetroot
1 red onion, peeled and sliced
1 tsp caraway seeds
1 tbsp vegetable oil
2 red apples cored and cut into wedges
freshly squeezed juice of 1 lemon
1 tbsp chopped walnuts
¾ bag Lasting Leaf Green Leaf

Dressing
4 tbsp extra virgin oilive oil
1½ tbsp balsamic vinegar
1 tbsp fresh lemon thyme leaves, chopped
salt and freshly ground black pepper

Method

Preheat the oven to 200C (180C if using Fan) or Gas
Mark 6.

Place the beetroot and red onion onto a baking tray and sprinkle with the caraway seeds. Drizzle with oil and roast for 20-25 minutes.

Prepare the apple and squeeze lemon juice over.

To make the dressing, place all of the ingredients into a bowl and mix. 

To assemble, place all of the ingredients into a serving bowl, pour dressing over the top and toss.