Inspired by Riverford Organics, this is a very simple salad uses seasonal French beans and Beetroot. The contrast in colours and flavours makes this a delicious but simple lunch time salad.
300g mixed summer Salad Leaves
150g French Beans
200g Cooked Beetroot, cut into 2cm cubes
100g soft Goat’s Cheese, Crumbled
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
Sea Salt and freshly Ground Black Pepper
- Wash the salad leaves and dry well. Cook the beans in boiling water for 3 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, mustard and some seasoning together to make a dressing. Toss into the salad, then sprinkle with goat’s cheese.
