Step by step
- Whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.
- Mix the apples, celery and walnuts in a large bowl. Add the beetroot last and gently fold in (to avoid colouring everything pink!).
- Arrange leaves on plate, top with the apple and beetroot mix, and drizzle over with the dressing.
Tip: If you prefer, use full fat mayonnaise and yoghurt.