1kg fresh beetroot (4 bulbs with leaves) (cooked)
Beetroot leaves cooked for 3 minutes
200g green beans (steamed for 3 minutes)
1 tablespoon red wine vinegar
2 tablespoons virgin olive oil
1 clove garlic, crushed
1 tablespoon drained capers, coarsely chopped
40g goat’s cheese. (just a sprinkling for flavour !)
Cut beetroot into thin wedges. Add green beans. Chop beetroot leaves. Crumble goat’s cheese over the top and serve.
For the dressing: add red wine vinegar, oil, garlic, capers, ½ tsp each of salt and pepper. Shake pour over salad.
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