Beetroot, green bean and goat’s cheese salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- olive oil
- 1 tbsp red wine vinegar
- 1 tbsp juice and zest of ½ orange
- 1 shallot, very finely chopped
- 2 tsp wholegrain mustard
- 200g green beans, blanched and drained
- 4 small vac-packed cooked beetroot, cut into wedges
- 100g goat’s cheese, crumbled
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.
