French food Friday - Roasted beetroot & goat's cheese salad

 

The weather here has been very strange. Lasr week we roasted as we had a heatwave, this week started off chilly and saw us bring out thicker bedcovers and we thought we had seen the last of the very hot days.

Guess what, we now have another heatwave on the way which is going to stay for a week.

It is making planning meals difficult and I have a feeling we will be sticking to nice cool salads for the next week or so.

I adore beetroot and goats cheese together so this is a  recipe that we love and we will be eating tonight paired with some nice crusty French bread.

Roasted beetroot & goat's cheese salad 

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

STEP 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.

STEP 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.

STEP 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.

STEP 4

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

Bon appetit ♥

Leeann x