Name: Roasted beetroot & goat's cheese salad
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 250g cooked beetroot , cut into wedges -; 4 tbsp olive oil -; 3 tbsp balsamic vinegar -; 200g green beans , trimmed -; 145g bag mixed leaves -; ½ cucumber , peeled into ribbons -; 100g goat's cheese round, halved horizontally -; 50g walnuts , roughly chopped -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted beetroot & goat's cheese salad

1. 250g cooked beetroot , cut into wedges -

2. 4 tbsp olive oil -

3. 3 tbsp balsamic vinegar -

4. 200g green beans , trimmed -

5. 145g bag mixed leaves -

6. ½ cucumber , peeled into ribbons -

7. 100g goat's cheese round, halved horizontally -

8. 50g walnuts , roughly chopped -

How to cook deliciously - Roasted beetroot & goat's cheese salad

1. Stage

Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.

2. Stage

Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.

3. Stage

Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.

4. Stage

Pile the salad onto plates and serve with the remaining dressing drizzled over the top.