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Roasted beetroot & goat's cheese salad

Ingredients

  1. Step 1 250g cooked beetroot , cut into wedges
  2. Step 2 4 tbsp olive oil
  3. Step 3 3 tbsp balsamic vinegar
  4. Step 4 200g green beans , trimmed
  5. Step 5 145g bag mixed leaves
  6. Step 6 ½ cucumber , peeled into ribbons
  7. Step 7 100g goat's cheese round, halved horizontally
  8. Step 8 50g walnuts , roughly chopped
Roasted beetroot & goat's cheese salad
Calories: 672 Carbohydrate: 22 g Protein: 21 g Fat: 53 g
Cook time: 35 minutes Prep time: 15 minutes Total time: 50 minutes Servings: 2

TAGS

Lunch Main course Supper 4 of 5-a-day Beetroot Calcium Chelsie Collin Fibre Folate Goat's Cheese salad Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4 Pile the salad onto plates and serve with the remaining dressing drizzled over the top.