Organic green bean, beetroot, cheese and walnut salad

Ingredients

• Dantza organic round green beans
• 1 cooked beetroot
• Goat’s cheese
• Walnuts
• 4 cs Dantza Arbequina olive oil
• 1 cs Wine vinegar
• 1 cs mustard
• Salt
• Pepper

Instructions

1. 1. Open the tin of Dantza organic round green beans, drain and rinse them.
   2. Cut the cooked beetroot into slices and then into quarters.
   3. We crumble the goat’s cheese.
   4. Place a frying pan over a medium heat and lightly toast the walnuts for a few minutes until they are golden brown. Then, leave them to cool and chop them into smaller pieces.
   5. In a bowl, mix 4 tablespoons of Dantza Arbequina olive oil, 1 tablespoon of wine vinegar and 1 tablespoon of mustard. Add salt and pepper to taste and stir well to emulsify the dressing.
   6. Place the Dantza organic green beans and the cooked beetroot in a salad bowl.
   7. Scatter the walnuts and goat’s cheese on top.
   8. Pour a couple of spoonfuls of the dressing over the salad, stir gently with a spoon so that the dressing is evenly distributed… And that’s it!