Lemon-Dijon Beetroot & Brown Rice Bowl

While the rice is cooking, dice the beetroot (unpeeled) into 1 cm chunks. TIP: Wear gloves to avoid stained fingers! Tip: Cut the beetroot to the right size to ensure it cooks in the allocated time! Trim the green beans and slice in half. Finely slice the spring onion. Juice the lemon. Finely chop the chives and the parsley. In a small bowl, combine 1/2 the chopped chives and parsley with the marinated goat cheese (reserve the oil for step 5). Set aside.

Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, for 3-4 minutes or until golden.

Return the pan to a medium-high heat with a good drizzle of olive oil and the beetroot. Cook for 6-7 minutes, or until starting to soften. Add the green beans and cook for a further 3-4 minutes, or until the beetroot and beans are tender. TIP: Beetroot retains some bite when cooked. Add the spring onion and cook for a further 1 minute, or until softened.

In a medium bowl, combine 1 tbs for 2 people / 2 tbs for 4 people of the reserved oil (from the marinated goat cheese tub), the Dijon mustard (use suggested amount) and the lemon juice. Season to taste with a pinch of salt and pepper. TIP: Feel free to add more Dijon mustard if you like! Add the beetroot, green beans, spring onion and brown rice and toss to coat.