Trim leaves of beetroot. Scrub the bulbs and wash the leaves well. Add the whole bulbs to a large saucepan of boiling water, reduce heat, simmer for 30mins or until tender when pierced with the point of a knife. (Cooking time may vary depending on size of bulbs).
Meanwhile, bring a saucepan of water to the boil, add beans and cook for 3 mins, or until just tender. Remove with a slotted spoon and plunge into a bowl of cold water. Drain well. Add Beetroot leaves to the same saucepan of boiling water and cook for 3 - 5 mins, or until tender. Drain, plunge into bowl of cold water, drain again. Drain and cool beetroots, then peel off skins and cut the bulbs into thin wedges.
To make dressing, put the red wine vinegar, oil, garlic, capers, 1/2 teaspoon salt, 1/2 teapsoon pepper into a screw top jar and shake.
To serve, devide the beans, beatroot leaves and bulbs among 4 serving plates. Crumble goats cheese over the top and drizzle with dressing.
Alternatively combine all ingredients and serve in a large salad bowl (presentation may not be as nice).
Originally Submitted
10/15/2008
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