Roasted beetroot & goat's cheese salad

4 of 5-a-day beetroot calcium fibre folate goat's cheese salad vegetarian

N/A

Source

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

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.