- 250g cooked beetroot, cut into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp balsamic vinegar
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 are one of the most popular and versatile of all nuts. When picked young, they're…
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.
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.
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.
Pile the salad onto plates and serve with the remaining dressing drizzled over the top.