Great for a detox inspired snack - try this delicious topping on Nairns gluten free oatcakes. Serves 1. Ingredients 2 gluten free oatcakes 1 small cooked beetroot, diced ½ green apple, cored and diced ½ celery stick, diced 1tbsp walnuts, chopped 1tsp fresh parsley, chopped 1tsp walnut oil 1tsp lemon juice Black pepper and salt to season Method 1. Put the beetroot, apples, celery, walnuts and pa rsley in a bowl. Whisk together the walnut oil, lemon juice and some seasoning, pour over the beetroot salad and mix well. 2. Pile on top of the oatcakes to serve. Nutrition Per serving 250kcal, Protein 5.4g, Carbohydrates 18.8g, sugars 6.7g, total fat 17g, saturates 2.2g