Cold Beet Salad with Goat Cheese and Green Beans
This 4 ingredient salad is a great way to showcase fresh produce, try substituting in asparagus in place of the green beans when they are in season. It is simple to prepare and packed full of nutrients. Serve it as a side at your next gathering, or have it on your own as a light lunch.
Servings: 4
Calories: 200kcal
Ingredients
- 6 small beets greens removed
- 1 lbs green beans 2 handfuls
- 3 oz goat cheese organic
- 1/8 cup olive oil extra-virgin
- 1 lemon juiced (or 1/4 cup)
- 1/2 tsp sea salt
- black pepper ground
Instructions
- Peel the beets and chop them into 1" cubes. Place in steamer and let steam for about 25 minutes. Keep checking on them, they should be tender but have a slight resistance.
- Wash the beans and trim of the end bits and discard. Chop the beans into 2 inch pieces. After about 25 minutes of the beets steaming add the green beans to the steamer. They will only require 3 minutes to cook.
- Check that the beets and the green beans are tender to your liking and remove from heat and place them in a bowl to cool. You can put the bowl in the fridge to speed up the process.
- Once the vegetables are cool, add the olive oil and lemon juice to the bowl. Season with salt and pepper.
- Lastly, crumble on the goat cheese just before serving. It is best to add this last so the cheese doesn't turn purple. Enjoy!
Notes
Make it vegan: Omit the goat cheese.
Make it 50% raw: Do not cook the green beans. Stir in 2-3 cups of baby spinach.
Make it 50% raw: Do not cook the green beans. Stir in 2-3 cups of baby spinach.