Beetroot, Green Bean and Preserved Lemon Salad

• 500 grams beets peeled, sliced 1cm thick (quartered if baby beetroot)
• 1 clove garlic crushed
• 4 each thyme sprigs bushy
• 1 tablespoon balsamic vinegar
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 x salt and black pepper to taste
• 150 grams green beans
• 1 x arugula (roquette) 4 handfuls
• 1/2 small lemon preserved, peel only, finely chopped, optional
• 2 tablespoons red onion chopped
• 150 grams goat (chevre) cheese soft

1. Heat over to 200c.
2. Put beetroot in mixing bowl with garlic, thyme, balsamic vinegar, 2 tbsp olive oil and 1 tablespoon lemon juice.
3. Season well and put in roasting tin.
4. Cover with foil, tucking over the rim so tin is tightly sealed.
5. Cook in oven for 1 hr or until beetroot is soft.
6. Leave to cool.
7. Boil the beans for 5 minutes until tender.
8. Run under cold tap to cool when done.
9. Combine beans with beetroot and juices, plus rocket, preserved lemon and onion.
10. Add remaining lemon juice, oil.
11. Season, then crumble goats cheese over the top.

garlic, thyme, balsamic vinegar, olive oil, lemon juice, salt, green beans, arugula, lemon preserved, red onion, goat

Taken from recipeland.com/recipe/v/beetroot-green-bean-preserved-l-50608 (may not work)