Sweet meets savoury in this stunning warm salad with a touch of crunch

Roasted Beetroot, Green Beans, Walnuts & Goats Cheese Salad

Ingredients

• 900g fresh green beans, trimmed
• 450g fresh beetroot, trimmed, peeled, and cut into thin wedges
• 1/2 cup sliced shallots 
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup broken walnuts
• 1/2 cup crumbled goats cheese 

Method

1. Preheat oven to 220 degrees C. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
2. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting.
3. To serve, transfer roasted vegetables to a serving platter. Sprinkle with goats cheese.

ENJOY