Pan-Roasted Beetroot, Soft Goat’s Cheese, Mint & Broad Bean Salad

This is a colourful, lively dish. Buy good-quality young goat’s cheese for a fresh flavour.

Preperation time: 10 minutes
Cooking time: 10 minutes
Serves: 2 as a light dinner
Per serving: 446 calories; 17g protein; 34g fat (of which 11g saturated fat); 19g carbs (of which 16g sugars); 4.5g fibre; 1.3g salt

1 tbsp olive oil
8 small ready-cooked beetroots, cut into quarters
2 tbsp balsamic vinegar
a pinch of sugar
100g broad beans or soya beans (fresh if in season, or frozen)
a bunch of mint, leaves only, finely shredded
75g toasted hazelnuts, roughly chopped
200g soft goat’s cheese
a small handful of basil leaves

For the dressing
1 tbsp Dijon mustard
zest and juice of 1 lemon
1 tbsp runny honey
2 tbsp olive oil
salt and freshly ground black pepper

  1. Pre-heat a frying pan with one tablespoon of the olive oil. Put the beetroot into the pan and season with salt. Cook on a high heat for six minutes until the beetroot is charred on the edges, then add the balsamic vinegar, thyme leaves and a pinch of sugar. Turn down the heat and allow the beetroot to colour for three to five more minutes.
  2. Remove the beets from the pan, reduce the heat to the lowest setting and add the ingredients for the dressing to the pan juices. Mix well and season with salt and pepper. Remove from the heat.
  3. If the broad beans are frozen, put them in a heatproof bowl, pour a kettle of boiling water over them to defrost them and drain. Put the beans back into the bowl and lightly crush with the back of a fork, keeping some whole. Then add the shredded mint leaves and hazelnuts and pour one half of the dressing from the frying pan.
  4. Scatter the warm caramelised beets over a big platter, crumble over the soft goat’s cheese and scatter over the crushed broad beans and mint mixture. Pour over the remaining warm dressing and decorate with the basil leaves. Serve. This can also be used as a starter for four people.

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