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Summer Salad with Beetroot, Goats Cheese and Green beans (Riverford)

Another deliciously seasonal salad with lots of colour and flavour.

300g mixed summer salad leaves
150g French beans
150g tenderstem broccoli
200g cooked beetroot, cut into 2 cm cubes
4tbs olive oil
1tbs cider vinegar
¼ tsp Dijon mustard
100g soft goat’s cheese, crumbled
2tbs sunflower and pumpkin seeds, toasted
Sea salt and freshly ground black pepper

  1. Wash the salad leaves and dry well.  Cook the beans in boiling water for 3 to 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.
  2. Whisk the olive oil, vinegar, Dijon mustard and some seasoning together to make a dressing.  Toss with the salad, then sprinkle with the goat’s cheese and toasted seeds.

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