Ingredients
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)
METHOD
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.
Step 5
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