What you'll need: 250g cooked beetroot, cut into thick wedges 4 tbsp olive oil 3 tbsp good quality balsamic vinegar 150g bag of mixed green leaves (lamb’s lettuce and pea shoots are particularly good here) 200g green beans 100g goats cheese round, cut horizontally through the middle 50g roughly
What you'll need:
- 250g cooked beetroot, cut into thick wedges
- 4 tbsp olive oil
- 3 tbsp good quality balsamic vinegar
- 150g bag of mixed green leaves (lamb’s lettuce and pea shoots are particularly good here)
- 200g green beans
- 100g goats cheese round, cut horizontally through the middle
- 50g roughly chopped walnuts
- Half a cucumber, sliced into ribbons with a potato peeler
Time: 20 minutes
Preheat your oven to 200C, and put the beetroot wedges in a roasting dish with a tablespoon of olive oil, and plenty of salt and pepper. You’ll want to roast these for about 12 minutes.
While these are roasting, heat a saucepan of salted water, and toss in the green beans when boiling. Cook for 2 minutes in the water, drain, then throw in the roasted tray with the beetroot, and roast for a further 5 minutes.
Make the dressing by combining the remaining oil with the vinegar, and add plenty of dressing. In a large salad bowl, toss the leaves and cucumber ribbons with a little dressing.
Dip your cheese halves into the walnuts - they’ll stick to the exposed flesh of the cheese. Put these into the oven with the beetroot and beans, and cook for about 4 minutes, so the cheese softens and the nuts toast a little. Serve on a large plate with the leaves on the bottom, topped with the beetroot and bean mix, and finished with the cheese and nuts on top.
For a lovely matching wine, we recommend the Jarad & Jordy Pinot Noir 2016. This particular Pinot is going to go brilliantly with more or less any beetroot dish you can imagine - it’ll really bring out all that lovely earthiness - as well as with goats cheese, grilled asparagus and peas.
There you have it -- an amazingly easy and tasty recipe for Goats Cheese and Beetroot Salad! Yum!
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