Serves 4

8 baby beetroot (or 4 medium beetroot)
250g kumara, peeled & dice into 2cm pieces
400g can cannellini beans, drained & rinsed
2 small fennel, thinly sliced or grated
1/2 small red onion, thinly sliced
1/3 cup roasted walnuts, coarsely chopped
8 baby cos lettuce leaves
2 teaspoons fresh thyme

Dressing
1 cup Jalna Low Fat Vanilla Yoghourt
2 teaspoons lemon juice
1 teaspoon orange zest

• Cook beetroot and kumara (see notes below). Combine cooked kumara, cannelloni beans, fennel, onion, walnuts, tossing well to combine. (Note: If beetroot is added at this stage it will colour the other ingredients pink.)
• Spoon salad into lettuce leaves and add beetroot. 
• Whisk dressing ingredients until well combined, drizzle over salad and garnish with thyme.

Notes:
To cook beetroot: Trim the leaves from the beetroot leaving about 2cm of stalk attached to the bulbs, being careful not to break the skin. Steam, microwave or cook beetroot in a large saucepan of boiling water for 10-15 minutes or until just cooked but be careful not to overcook. Drain and peel beetroot while still warm.
To microwave - wrap beetroot in microwave plastic wrap and microwave on high/850watts/100% for 10-14 minutes or until tender when tested with a skewer. Remove from the wrap and set aside for 20 minutes to cool.