Fresh Beetroot And Goat’s Cheese Salad

A vibrant salad featuring tender fresh beetroot, crisp green beans, and wilted beet greens, topped with creamy goat’s cheese and dressed with a tangy caper, garlic, and red wine vinegar dressing.

ingredients

• 1 kg fresh beetroot with leaves (4 bulbs)
• 200 g green beans
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 1 tbsp drained capers, coarsely chopped
• 100 g goat’s cheese

method

Step 1: Trim the leaves from the beetroot. Scrub the bulbs and wash the leaves well. Add the whole bulbs to a large saucepan of boiling water, reduce the heat and simmer, covered, for 30 minutes or until tender when pierced with the point of a knife. Cooking time may vary depending on the size of the bulbs.

Step 2: Meanwhile, bring a saucepan of water to the boil. Add the green beans and cook for 3 minutes or until just tender. Remove with a slotted spoon and plunge into a bowl of cold water. Drain well.

Step 3: Add the beetroot leaves to the same saucepan of boiling water and cook for 3–5 minutes, or until the leaves and stems are tender. Drain, plunge into a bowl of cold water, then drain again well.

Step 4: Drain and cool the beetroot bulbs. Peel off the skins and cut into thin wedges.

Step 5: To make the dressing, combine red wine vinegar, olive oil, garlic, capers, ½ tsp salt, and ½ tsp pepper in a screw-top jar. Shake well.

Step 6: To serve, divide the beans, beetroot leaves, and beetroot wedges among four serving plates. Crumble the goat’s cheese over the top and drizzle with the dressing.