27 Dec Summer Salad with Beetroot, Goat’s Cheese and Green Beans

A very simple salad that goes well with grilled lamb.

Summer Salad with Beetroot, Goat's Cheese and Green Beans

Course Salads, Sides

Servings 4-6 people

Ingredients

• 300 grams mixed salad leaves
• 150 grams beans
• 200 grams Beetroot (cooked)
• 4 tablespoons olive oil
• 1 tablespoon vinegar
• 100 grams goat's cheese
• sea salt
• freshly ground black pepper

Instructions

1. Wash the salad leaves and dry well. Cook the beans in boiling salted water for 3-4 minutes, until just tender, then drain, refresh in cold water and drain again. Put them in a large bowl with the salad leaves and beetroot.
2. Whisk the olive oil, vinegar and come seasoning together to make a dressing. Toss with the salad, then sprinkle with goat's cheese.