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Runner Bean, Beetroot & Goat's Cheese Salad Multi-Seed Rolls

PH White Roll  Schnitzel_02.jpg

Mix up your summer salads with this recipe, featuring earthy runner beans, juicy beetroot and cream and tangy goat’s cheese – and you can’t go wrong by serving a Ready To Bake Multi-Seed Roll alongside this dish!

Serves: 2

Takes: 30 minutes


  • 50g runner beans, thinly sliced on the diagonal

  • Handful pecans

  • 2 large handfuls mixed baby salad leaves

  • 1 baby gem or half cos lettuce, roughly chopped

  • Half red or yellow pepper, finely sliced

  • 4-5 mixed colour cherry tomatoes, halved

  • 1 small carrot, shaved with a peeler or grated

  • 70-80g cooked beetroot, cut into small wedges

  • 70g goats cheese, sliced

  • Few sprigs fresh thyme

For the Dressing

  • 2 tbsp extra virgin olive oil

  • 1 tbsp honey

  • 1 orange, zested and juiced

  • Pinch salt and pepper


  1. Preheat the oven and bake the Multi-Seed Rolls according to the pack instructions. 

  2. Put the pecan nuts on a small tray and add to the oven for the last 5 minutes of cooking to toast. Leave to cool then roughly chop

  3. Meanwhile, cook the sliced beans in a steamer or small pan of boiling water for a few minutes until just tender, then drain and quench in cold water. Drain and set aside

  4. Make the dressing by mixing the olive oil, honey and orange juice together in a small bowl. Add half the zest and season with a pinch of salt and pepper

  5. Add the salad leaves to two large plates or shallow bowls. Scatter over the peppers, tomatoes and carrot then add the wedges of beetroot and cooled runner beans. Arrange the goats cheese on top

  6. Drizzle over the dressing and scatter over the pecan nuts and thyme leaves. Serve with the warm Multi-Seed Rolls on the side

Check out more winter recipes

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