- 300g beetroots (you can mix red, candy and golden)
- 1 pear
- 60g Firm goats cheese such as crottin
- Handful green beans or rocket leaves
- 2tbs olive oil
- 1tbs balsamic vinegar
- Salt and pepper
Trim and roast the beetroots in their skins in a 180C fan oven until tender inside (for approximately 20-40 minutes depending on the size of the beets). You can do this ahead of time and peel and cut the beetroot and store in a Tupperware in the fridge for a couple of days.
Blanche the green beans in salt water then place in an ice bath.
Wash, core and slice the pear lengthwise into around 8 pieces. If not serving the salad immediately, brush the pear flesh with a solution of 50:50 lemon juice and water.
Combine all ingredients and drizzle the dressing ingredients on top. Serve immediately.