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Riverford’s Beetroot, Goats Cheese and Green Bean Salad

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

  1. 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.
  2. Whisk the olive oil, vinegar, mustard and some seasoning together to make a dressing.  Toss into the salad, then sprinkle with goat’s cheese.

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