I’m really into beets and goats cheese at the moment (such as in this tart!), and the mint and beans in this salad mean it’s also fresh and crunchy, making it another delicious summer salad to add to your rotation.
You could also add quinoa or another grain to this salad if you want to make it a meal. By itself I don’t think it would be very filling but if you add a grain and some protein then you have lunch or dinner. It would be great with this chicken too, maybe even in a wrap.
I feel like a lot of people are trying to ‘eat healthily’ at the moment or are embarking on a new diet. If you’re not new to this blog then you’ll already know that I don’t do diets. They don’t work for me in the long term so instead I concentrate on putting mostly good stuff into my body and not hating on myself when I eat cake. Because cake is delicious, especially this yoghurt and berry cake that I really need to make again… it kind of matches this salad…. in terms of colours at least! Getting distracted. Cake.
But back to my point, sometimes at this time of year people get a little crazy about losing the holiday kilos and embark on a crazy diet that hopefully involves eating healthy food. All to often though, people don’t eat enough food and end up super hungry all the time. Well that’s what I used to do anyway. Unfortunately all that does is kind of teach you that healthy food isn’t filling so when you’re hungry you will go for something less ‘healthy’ in the hope of being full. Not a great lesson for your body or mind. If you’re trying to eat better do it, but remember the important thing is to eat! Don’t go hungry, listen to your body and just make the best choices you can. Although, I’m on holiday in Texas ar the moment, so me making the ‘best choice’ usually coincides with trying to eat some vegetables that day!
Now for the recipe. This is simple to make, looks pretty, is full of in season ingredients and tastes really good. The serving guide below is as a side dish.
3 medium beetroot
150g green beans
1 cup mint leaves
1 cup spinach leaves
1/4 cup finely sliced spring onion
2 Tbs Goats cheese
1 Tbs sunflower seeds, toasted
1 Tbs walnuts or pecans, toasted
1 Tsp balsamic vinegar
1 tsp olive oil
salt and pepper
1/4 tsp sumac
Steam the beetroot (or roast it, I’m just avoiding turning my oven on) over boiling water for 20 minutes, longer if using 2 big ones instead of 3 medium. Remove from steamer allow to cool, rub of skins and slice into bite sized wedges.
Wash the mint and spinach and drain well. Trim the beans and slice in half horizontally, you can get fancy and do it on the diagonal if you like. Put a medium sized fry pan on medium heat, add a few tablespoons of water, a couple of drops of olive oil and a pinch of salt. When water is simmering add beans and briefly toss through the liquid – 2 minutes max. Remove from the pan and set aside.
Mix together the olive oil, balsamic, a pinch of salt and a pinch of pepper.
Combine all ingredients in a bowl (crumbling the goats cheese in), pour over dressing and toss. Sprinkle with sumac. Serve!