Serves 4 (as a starter)

4 cooked beetroot (peeled)
200g green beans
100g goats cheese
3 tbsp Borderfields rapeseed oil
Few tarragon leaves
Sea salt and black pepper


1. Cook the green beans in boiling salted water for 2 minutes then cool, and cut into 3 pieces.

2. Chop the beetroot into wedges

3. In a bowl place the green beans, beetroot, tarragon, borderfields rapeseed oil and crumble over the goats cheese. Mix well for the goats cheese and rapeseed oil to create a dressing for the salad.

4 Season to taste then serve.