Roasted Beet and Goat Cheese Salad

Name: Roasted Beet and Goat Cheese Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 oz Cooked beetroot cut in chunks or wedges; 4 tbsp Olive oil; 3 tbsp Balsamic Vinegar; 6 oz Green beans - trimmed; 5 oz Mixed salad leaves; 1/2 ea Cucumber (Sliced into ribbons with Mandolin.); 4 oz Goat cheese - halved; 1/3 cup Chopped walnuts

Features:

Cuisine:

British

Medium

Directions

Roasted Beet and Goat Cheese Salad

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Ingredients

8 oz Cooked beetroot cut in chunks or wedges
4 tbsp Olive oil
3 tbsp Balsamic Vinegar
6 oz Green beans - trimmed
5 oz Mixed salad leaves
1/2 ea Cucumber Sliced into ribbons with Mandolin.
4 oz Goat cheese - halved
1/3 cup Chopped walnuts

Instructions

To cook the beetroot

Preheat the oven to 400ºF
Place the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and season well Roast for 8-10 mins until sticky.
While the beets are cooking, 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.
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.