TODAY’S RECIPE: Roasted beetroot & goat’s cheese salad

SIMPLE and delicious. Serves 2.

Ingredients 250g cooked beetroot, cut into wedges 4 tbsp olive oil 3 tbsp balsamic vinegar 200g green beans, trimmed 145g bag mixed leaves ½ cucumber, peeled into ribbons 100g goat’s cheese round, halved horizontally 50g walnuts, roughly chopped

Method

1 Heat oven to 200c/180c fan/gas 6 and put beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for eight to ten minutes until sticky. Meanwhile, bring a pan of salted water to the boil, add green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further five minutes .

2 Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.

3 Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few minutes to soften and toast the nuts. 4 Pile the salad onto plates and serve with the remaining dressing drizzled over the top.