Healthy eating required after the holidays?
Salad is often the first choice when people are looking for lighter food options. However, there is no law against salads with a lot of flavour. This dish uses a tiny amount of blue cheese, (just 25g/1 oz), to generate a taste sensation.
You don’t have to cook the beetroot and mess about with peeling it – use canned baby beets instead. Try to find a variety that isn’t pickled but, if you can only find pickled, it means you don’t have to add vinegar to your salad dressing.
I cooked my green beans for just a couple of minutes because I like them to be super crisp. It adds more texture to the salad.
If you don’t like blue cheese, use mature cheddar or another strong-flavoured cheese instead.
This is the perfect side dish for chicken, fish or steak.
Ingredients – serves 4 as a side dish:
- 2 large handfuls fresh green beans, ends trimmed
- 3 large handfuls mixed green salad leaves, washed
- 400g/14 oz can baby beetroot, drained then halved
- 25g/1 oz blue cheese, crumbled
- 1 teaspoon balsamic vinegar
- 2 tbsp extra virgin olive oil
- freshly ground black pepper
- Cut the green beans in half if they are long. Then put them into a small saucepan of water. Bring to the boil then simmer for 2 minutes until bright green. (This length of cooking time will keep the beans crisp.) Remove from the heat, drain and then place the beans into ice water to cool. Drain again.
- Place your green salad onto your serving platter.
- Scatter the green beans and halved baby beets over the green salad. Sprinkle with the blue cheese crumbles.
- To make the dressing, whisk together the balsamic vinegar, olive oil and a good seasoning of pepper. Drizzle over the salad.
- Serve and enjoy!