Ingredients:      1kg fresh beetroot      (4 good size bulbs with leaves)      200g green beans     1 tablespoon red wine vinegar     2 tablespoons extra virgin olive oil     1 clove garlic, crushed     1 tablespoon drained capers, coarsely chopped     100g goat's cheese


How to do

    Trim the leaves from the beetroot.
    Scrub the bulbs and wash the leaves well.
    Add the whole bulbs to a large saucepan of
    Boiling water, reduce the heat and simmer, covered,
    For 30 minutes, or until tender when pierced with
    A fork. (cooking time may vary depending on size of bulbs).
    Meanwhile bring a saucepan of water to the boil,
    Add the beans and cook for 3 minutes, or until tender.
    Remove with a slotted spoon and plunge into a bowl
    Of cold water. Drain well.
    Add the beetroot leaves to the same saucepan of boiling
    Water and cook for 3-5 minutes, or until the leaves and
    Stems are tender. Drain, then plunge into a bowl of cold
    Water and drain well again.
    Drain and cool the beetroots, then peel the skins off and
    Cut into thin wedges.
    (handling beetroots use plastic gloves, if you want to keep
    Your hands clean).
    To make the dressing, put the red wine vinegar, oil, garlic,
    Capers, 1/2 teaspoon salt and 1/2 teaspoon pepper in a
    Screw top jar and shake well.

    Serve, dividing the beans, beetroot leaves and beetroot
    Wedges among four serving plates. Crumble goat's cheese
    Over the top and drizzle with the dressing.
    Fresh oven baked French bread (baguette) with a drizzle of
    Extra virgin olive oil on it accomplished ........mmmh, jammmi !!

    NON Vegetarians can mix into this salad warm baked breakfast bacon or Italian pepperoni salami. Or even the nice
    Smoked turkey/pork sausage (ConAgraFoods, Healthy Choice) Which you can buy at Rey's anywhere.