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

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
- 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.
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