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Roasted Pear, Beetroot & Goat's Cheese Salad
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Roasted Pear, Beetroot & Goat's Cheese Salad

Roasted Pear, Beetroot & Goat's Cheese Salad

with Roast Potatoes and Walnuts

Our Roasted Pear, Beetroot & Goat's Cheese Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Under 650 calories
Veggie
Allergens:
Nuts
Mustard
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Pear

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

80

Green Beans

250

Cooked Beetroot

17

Wholegrain Mustard

(Contains Mustard)

24

Balsamic Vinegar

(Contains Sulphites)

50

Baby Leaf Mix

75

Goat's Cheese

(Contains Milk)

Not included in your delivery

½

Sugar for the Dressing

1.5

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)545 kcal
Energy (kJ)2282 kJ
Fat23 g
of which saturates7.3 g
Carbohydrate69.3 g
of which sugars29.5 g
Protein16.7 g
Salt0.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Medium Saucepan
Kettle
Colander

Instructions

Bring on the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Prep the Veg
2

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and cut into thin wedges lengthways.

Trim and halve the green beans. Roughly chop the walnuts.

Quarter the beetroot and cut into wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

Mix your Dressing
3

In a medium bowl, mix together the wholegrain mustard, balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside.

Roast the Rest
4

When the potatoes have 10 mins left, pop the beetroot and pear slices onto another lightly oiled baking tray in a single layer.

Bake on the middle shelf of your until tender, 8-10 mins, then remove and set aside.

Cook the Green Beans
5

While everything roasts, boil a half-full kettle. Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander and rinse under cold water. TIP: Running the beans under cold water will keep them vibrant.

Assemble and Serve
6

Just before you're ready to serve, add the baby leaves and green beans to the bowl of dressing and toss to coat.

Share your dressed salad between serving bowls and add the roasted potatoes, pear and beetroot.

Crumble over the goat's cheese and scatter with the walnuts to finish.

Enjoy!

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