Fresh Beetroot and Goat’s Cheese Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 4 fresh beetroot (beets), with leaves
  • 200 g (7 oz) green beans, trimmed


  1. Trim the leaves from the beetroot, scrub the bulbs and wash the leaves. Boil the beetroot until tender (see opposite).
  2. Bring a saucepan of water to the boil, add the beans and cook for 3 minutes. Remove with a slotted spoon and plunge into a bowl of cold water. Drain well. Add the beetroot leaves to the boiling water and cook for 3–5 minutes, o