200g/7oz cooked beetroot (not in vinegar), finely sliced
1 tsp Dijon mustard
salt and freshly ground black pepper
pinch caster sugar
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
50²µ/1¾´Ç³ú walnuts, roughly chopped
80g/2¾oz soft goats’ cheese, crumbled