Roasted beetroot & goat's cheese salad

Roasted beetroot & goat's cheese salad

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(1 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal672
  • fat53g
  • saturates14g
  • carbs22g
  • sugars20g
  • fibre10g
  • protein21g
  • salt1.1g
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Ingredients

  • 250g cooked beetroot, cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 200g green beans, trimmed
  • 145g bag mixed leaves
  • ½ cucumber, peeled into ribbons
  • 100g goat's cheese round, halved horizontally
  • 50g walnuts, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

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

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