27 Dec Summer Salad with Beetroot, Goat’s Cheese and Green Beans
Posted at 09:35h
A very simple salad that goes well with grilled lamb.
Summer Salad with Beetroot, Goat's Cheese and Green Beans
Servings 4-6 people
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.
Whisk the olive oil, vinegar and come seasoning together to make a dressing. Toss with the salad, then sprinkle with goat's cheese.