Beetroot & dill salad with crème fraiche and walnuts – Radikal Kitchen

Ingredients

• 8 beetroots roasted and cut into chunks
• 4 tbsp extra virgin olive oil
• 1 clove garlic clove finely grated
• 6 spring onions finely chopped
• 2 large handfuls of baby spinach leaves
• 1 handful of rocket leaves (optional)
• 1 red onion finely sliced
• 2 handfuls of walnuts toasted in a dry pan, then crumbled
• Bunch of dill, finely chopped including the stems
• 2 green chillies finely chopped (optional)
• 6 tbsp crème fraiche or thick Greek yoghurt
• 1 1/2 tsp mustard paste (readymade)
• 1 Juice of lemon
• Salt and pepper to taste