Goat's cheese salad with roasted beetroot

• cooked beetroot↗250g 250g

  cut into wedges

• olive oil↗4 tbsp 4 tbsp
• balsamic vinegar↗3 tbsp 3 tbsp
• green beans↗200g 200g

  trimmed

• bag mixed leaves145g 145g
• cucumber↗½ ½

  peeled into ribbons

• goat's cheese↗100g 100g

  round, halved horizontally

• walnuts↗50g 50g

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.

2. 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. 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 mins, to soften and toast the nuts.

4. 4

   Pile the salad onto plates and serve with the remaining dressing drizzled over the top.