Tangy balsamic vinegar, sweet beetroot and creamy goat’s cheese combine beautifully in this easy vegetarian salad. It also contains four of your five-a-day
Prep:15 mins
Serves 2
250g cooked beetroot, cut into wedges4 tbsp olive oil3 tbsp balsamic vinegar200g green beans, trimmed145g bag mixed leaves½ cucumber, peeled into ribbons100g goat’s cheese round, halved horizontally50g walnuts, roughly chopped
STEP 1Heat 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 2Meanwhile, 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 3Dip 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 4Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
