Ingredients

Serves: 6
Prep Time: 1 hour

  • 4 whole beetroot, peeled and diced into small cubes
  • Extra virgin olive oil
  • Himalayan salt and ground
  • Black pepper
  • 200 g green beans, topped and tailed, halved lengthways
  • 1 orange capsicum, halved and seeded
  • 1 red capsicum, halved and seeded
  • 1 yellow capsicum, halved and seeded
  • 2 large handfuls of mixed lettuce leaves
  • 100 g goat’s cheese or fetta, crumbled
  • 2 tbsp cold-pressed extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • ½ cup roughly chopped roasted walnuts
  • a handful of fresh mint leaves, roughly chopped

 

Method

1. Preheat the oven to 190°C (170°C fan-forced).
2. Toss the beetroot in the olive oil and season well with salt and pepper. Roast for 45 minutes or until tender.
3. Roast the capsicums on a baking tray until the skins shrink. When they are ready, cool and rinse under water to peel.
4. Steam the beans for 4–5 minutes or until tender.
5. Place the mixed lettuce leaves on a large platter. Top with the beans, beetroot and sliced roasted capsicum, followed by the cheese. Drizzle the extra-virgin olive oil and balsamic vinegar over the salad and scatter over the walnuts and mint leaves to serve.

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