Roasted beetroot & goat’s cheese salad
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
- Prep:15 mins
- Serves 2
Nutrition per serving
- kcal 672
- fat 53g
- saturates 14g
- carbs 22g
- sugars 20g
- fibre 10g
- protein 21g
- salt 1.1g
- 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
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.