Warm Beetroot, Green Bean and Goat's Cheese Salad

On the face of it, this is a very simple dish (and, indeed, it is very easy to make) but the complexity comes from the combination of flavours which dance on the palate and keep you going back for more.

The goat's cheese is soft and salty, the beetroot earthy and the green beans crisp and fresh. The grapefruit and red wine vinegar bring a real punch of acidity and a touch of bitterness to the dressing, whilst the mustard brings a fruity heat. A delight to make and to eat, you really must give this one a go.

Warm Beetroot, Green Bean and Goat's Cheese Salad

Serves 2

3 tbsp olive or rapeseed oil 

1 tbsp red wine vinegar 

½ grapefruit, juice and zest of  

2 spring onions, very finely chopped 

2 tsp wholegrain mustard 

200g green beans

4 small cooked beetroot (vac-packed), cut into wedges 

100g goat’s cheese, crumbled

sea salt and freshly ground black pepper

Cook the green beans in a pan of salted boiling water for 4 minutes.

Meanwhile, to make a dressing, whisk together the oil, vinegar, grapefruit juice and zest, spring onion and mustard together and season well with salt and pepper. 

Drain the cooked green beans, then tip into a large bowl with the beetroot. Toss with ¾ of dressing. Arrange the beans, beetroot and cheese on two plates and drizzle over extra dressing.