Roasted beetroot & goat's cheese salad

Name: Roasted Beetroot & Grand Coeur Goat Cheese Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Healthy
Ingredients: 250g cooked beetroot; 100g Grand Coeur goat cheese; 4 tbsp olive oil; 3 tbsp balsamic vinegar; 200g green beans, trimmed; 145g bag mixed leaves; ½ cucumber, peeled into ribbons; 50g walnut, roughly chopped

Written by Gourmet de Paris

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April 5 2021

Written by Gourmet de Paris

Goat's cheese is always present in cheese platters. However, it can also be used in salads to add flavor.

Roasted Beetroot & Grand Coeur Goat Cheese Salad

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

672

Author:

bbcgoodfood.com

This super easy roasted beetroot salad, with goats cheese and walnuts, is the perfect side dish for a BBQ. It is so simple to make, and it transports well for a meal with friends. And to turn this simple beetroot salad into a hearty vegetarian main meal, simply add a loaf of crusty bread. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. We couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.

Image ofRoasted Beetroot & Grand Coeur Goat Cheese Salad

Ingredients

250g cooked beetroot
100g Grand Coeur goat cheese
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans, trimmed
145g bag mixed leaves
½ cucumber, peeled into ribbons
50g walnut, roughly chopped

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Directions

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