• 2 cooked beetroots
• 2 dessert apples
• 2 oz. shelled walnuts

Cut neat rounds of beetroot for garnish, then dice the rest. Mix the diced apples, chopped walnuts, diced celery or chicory, beetroot and chopped parsley. Toss lightly in the French dressing. Pile in a salad bowl. Make a border of the rounds of beetroot and tiny bunches of watercress. Decorate the top with curled celery.