What you'll need:
- 250g cooked beetroot, cut into thick wedges
- 4 tbsp olive oil
- 3 tbsp good quality balsamic vinegar
- 150g bag of mixed green leaves (lamb’s lettuce and pea shoots are particularly good here)
- 200g green beans
- 100g goats cheese round, cut horizontally through the middle
- 50g roughly chopped walnuts
- Half a cucumber, sliced into ribbons with a potato peeler
Time: 20 minutes
Preheat your oven to 200C, and put the beetroot wedges in a roasting dish with a tablespoon of olive oil, and plenty of salt and pepper. You’ll want to roast these for about 12 minutes.
While these are roasting, heat a saucepan of salted water, and toss in the green beans when boiling. Cook for 2 minutes in the water, drain, then throw in the roasted tray with the beetroot, and roast for a further 5 minutes.
Make the dressing by combining the remaining oil with the vinegar, and add plenty of dressing. In a large salad bowl, toss the leaves and cucumber ribbons with a little dressing.
Dip your cheese halves into the walnuts - they’ll stick to the exposed flesh of the cheese. Put these into the oven with the beetroot and beans, and cook for about 4 minutes, so the cheese softens and the nuts toast a little. Serve on a large plate with the leaves on the bottom, topped with the beetroot and bean mix, and finished with the cheese and nuts on top.
For a lovely matching wine, we recommend the Jarad & Jordy Pinot Noir 2016. This particular Pinot is going to go brilliantly with more or less any beetroot dish you can imagine - it’ll really bring out all that lovely earthiness - as well as with goats cheese, grilled asparagus and peas.
There you have it -- an amazingly easy and tasty recipe for Goats Cheese and Beetroot Salad! Yum!
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