The weather here has been very strange. Lasr week we roasted as we had a heatwave, this week started off chilly and saw us bring out thicker bedcovers and we thought we had seen the last of the very hot days.Guess what, we now have another heatwave on the way which is going to stay for a week.It is making planning meals difficult and I have a feeling we will be sticking to nice cool salads for the next week or so.I adore beetroot and goats cheese together so this is a  recipe that we love and we will be eating tonight paired with some nice crusty French bread.
Roasted beetroot & goat's cheese salad 
Ingredients250g cooked beetroot, cut into wedges4 tbsp olive oil3 tbsp balsamic vinegar200g green beans, trimmed145g bag mixed leaves½ cucumber, peeled into ribbons100g goat's cheese round, halved horizontally50g walnuts, roughly chopped MethodSTEP 1Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.STEP 2Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.STEP 3Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasti...