Great for a detox inspired snack - try this delicious topping on Nairns gluten free oatcakes. Serves 1.
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
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.
Per serving 250kcal, Protein 5.4g, Carbohydrates 18.8g, sugars 6.7g, total fat
17g, saturates 2.2g