1/4 cup olive oil
2 tbsp cider vinegar
2 tsp honey
4 green apples
3 beetroot, trimmed, peeled
1 1/2 cups baby beetroot leaves
⅓ cup walnuts, roasted, roughly chopped
Combine olive oil, vinegar, honey, salt and pepper in a jug. Set aside. Using a mandolin, food processor or sharp knife, very thinly slice apple and beetroot. Layer apple, beetroot and beetroot leaf individually on each serving plate or layer on a large platter. Sprinkle with walnuts. Spoon over dressing and serve.
Note: To prevent apple from turning brown, slice and place in a large bowl of cold water with 1 tbsp lemon juice. Stand until required. Drain.