Beetroot, green bean and goat’s cheese salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- olive oil
- 1 tbsp red wine vinegar
- 1 tbsp juice and zest of ½ orange
- 1 shallotvery finely chopped
- 2 tsp wholegrain mustard
- 200g green beansblanched and drained
- 4 small vac-packed cooked beetrootcut into wedges
- 100g goat’s cheesecrumbled
Nutrition: per serving
- kcal313
- fat25.5g
- saturates7.3g
- carbs11.2g
- sugars0g
- fibre3.8g
- protein10.6g
- salt1g
Method
step 1
To make a dressing, whisk 3 tbsp olive oil, the vinegar, orange juice and zest, shallot and mustard together and season.
step 2
Toss ¾ of dressing with the beans. Arrange the beans, beetroot and cheese on 2 plates and drizzle over extra dressing.
