Olive Magazine

Beetroot, green bean and goat’s cheese salad

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This is a lovely wintery salad of beetroot, green beans and goat’s cheese, dressed with an orange juice, shallot and mustard dressing. The colours are beautiful and it would make a pretty starter or even a main course salad.

  • Vegetarian
Nutrition:
NutrientUnit
kcal313
fat25.5g
saturates7.3g
carbs11.2g
sugars0g
fibre3.8g
protein10.6g
salt1g
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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.

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