Củ dền nướng & salad phô mai dê

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

Được viết bởi Gourmet de Paris

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April 5 2021

Được viết bởi Gourmet de Paris

Phô mai dê luôn có mặt trong các đĩa phô mai. Tuy nhiên, nó cũng có thể được sử dụng trong món salad để tăng thêm hương vị.

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.