Roasted beetroot & goat's cheese salad
- Preparation and cooking time
- Serves 2
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 4
Pile the salad onto plates and serve with the remaining dressing drizzled over the top.