Strawberry & white balsamic ice cream
This refreshing summer dessert is milky, subtle and slightly tangy. Use the plumpest, most perfectly-ripe strawberries you can find for the best flavour
Goat's cheese salad with roasted beetroot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g cooked beetrootcut into wedges
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- 200g green beanstrimmed
- 145g bag mixed leaves
- ½ cucumberpeeled into ribbons
- 100g goat's cheeseround, halved horizontally
- 50g walnutsroughly chopped
Nutrition: per serving
- kcal672
- fat53g
- saturates14g
- carbs22g
- sugars20g
- fibre10g
- protein21g
- salt1.1g
Method
step 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.
step 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.
step 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.
step 4
Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
