Roasted Beetroot & Goat's Cheese Salad

PREP: 15 MINS

COOK: 20 MINS

SERVES 2

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

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

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.

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.

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.

4. Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

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