Mrs. Jackson Cooks

Life through food

Lunchbox lunches: beetroot, green bean and goat’s cheese

on November 25, 2011

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As promised, here’s my post on the lovely salad I was eating whilst blogging the other day. You could do worse than this for lunch at work. It takes minutes to put together – so can be done before you leave the house, and it fills you up, keeps you going, and doesn’t make you lethargic due to the absence of starchy carbs. The ingredients are cheap as they’re in season right now, so it’s good for those saving their pennies for Christmas. Plus it’s bright and colourful and when it’s cold and dark, what’s not to love?! If you’re still unconvinced – it’s 313 calories – perfect for lunch on a diet.

The original recipe is here http://www.bbcgoodfood.com/recipes/6572/beetroot-green-bean-and-goats-cheese-salad. I, of course, changed it slightly. Not by much though. I used lemon zest and juice instead of orange as I’ve not got oranges at the moment. I really liked it with lemon but orange would probably be lovely too.

I used a hard goat’s cheese from Spain, but I think any goat’s cheese or feta would be fine – so long as it’s crumbly rather than gooey.

Beetroot, green beans & goat’s cheese salad

Serves 2

  • 200g green beans, topped & tailed (this is most of a bag of them)
  • 2 tbsp olive oil
  • zest & juice of 1/2 a lemon
  • 1 shallot very finely choppped
  • 2 tsp wholegrain mustard (you can use other varieties, but if they’re potent, use 1 tsp instead)
  • salt & pepper
  • 1 precooked pack of beetroots, cut into wedges (be careful not to stain your clothes! I always keep the kitchen roll handy when dealing with beetroot!)
  • 100g goat’s cheese, cut into cubes or crumbled
  1. Boil the beans in boiling salted water until cooked. Then drain and rinse in cold water until cooled. Drain again and set aside until needed.
  2. In a large bowl, whisk together the olive oil, lemon juice & zest, shallot and mustard. Season to taste.
  3. Tip the beans into the bowl with the dressing and toss well to coat.
  4. Then add the beetroot and cheese and lightly toss again.
  5. Serve immediately with some crusty bread, or put in a tupperware box and take to work. The flavours will infuse during the morning and taste delicious by lunchtime.
  6. Enjoy 🙂
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