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Recipe by olive magazine

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1. To make a dressing, whisk 3 tbsp olive oil, the vinegar, orange juice and zest, shallot and mustard together and season.
2. Toss 3/4 of dressing with the beans. Arrange the beans, beetroot and cheese on 2 plates and drizzle over extra dressing.

Per serving

313 kcalories, protein 10.6g, carbohydrate 11.2g, fat 25.5 g, saturated fat 7.3g, fibre 3.8g, salt 1 g

Latest comments and suggestions

• Elaine

  25 September 2008

  Elaine commented on this recipe

  This is a lovely salad - have eaten it with warm (not hot) chicken, duck and pork chops. It is very versatile and very tasty!

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• Emmy-Lou

  29 September 2008

  Emmy-Lou commented on this recipe

  I really don't think the flavours in this work together at all. I also found the quantities for the dressing are too much for the amount of other ingredients.

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• Alexandra

  22 December 2008

  Alexandra rated and commented on this recipe

  

  I really liked this, I used feta cheese instead of the goat, the orange in the dressing made it really different.

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Ingredients

• olive oil
• 1 tbsp red wine vinegar
• 1 tbsp orange juice and zest of ½
• 1 shallot , very finely chopped
• 2 tsp wholegrain mustard
• 200g green beans , blanched and drained
• 4 small cooked beetroot , vac-packed, cut into wedges
• 100g goat's cheese , crumbled

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 15 minutes

Ingredients

• olive oil
• 1 tbsp red wine vinegar
• 1 tbsp orange juice and zest of ½
• 1 shallot , very finely chopped
• 2 tsp wholegrain mustard
• 200g green beans , blanched and drained
• 4 small cooked beetroot , vac-packed, cut into wedges
• 100g goat's cheese , crumbled

Per serving

313 kcalories, protein 10.6g, carbohydrate 11.2g, fat 25.5 g, saturated fat 7.3g, fibre 3.8g, salt 1 g

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