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Warm green bean and potato salad with goats cheese recipe

Warm green bean and potato salad with goats cheese recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Green bean salad

A delicious salad of green beans, potatoes, red peppers and goats' cheese. This salad will serve a crowd and tastes great with barbecued chicken or pork.

2 people made this

IngredientsServes: 8

  • 900g Desiree red or salad potatoes, cut into bite-size pieces
  • vegetable oil for greasing
  • 225g green beans, fresh or frozen (thawed)
  • 160g sliced red onion
  • 4 cloves garlic, minced
  • 120ml balsamic vinaigrette dressing
  • 100g jarred roasted red peppers, drained and chopped
  • 10g freshly chopped basil
  • 225g goat cheese, crumbled

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place the potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
  2. Heat a large pan over medium-high heat; grease with oil. Cook and stir the green beans and red onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute.
  3. Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers and basil; toss lightly. Stir in the goat cheese.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (18)

by missabear

Good dish and will make again. I used fresh red pepper and added in the skillet with the onions. I also used 1/8 cup dry basil and added that with the garlic. Thanks!-12 Nov 2010

by sassyoldlady

I wasn't going to make this(recipe group) because DH does not like hot potato salad. But, had to make and post a photo. I had beans already cooked from something else, so I added them to the potatoes with some of my roasted red peppers, made some balsamic vinaigrette, and put it all together for a sampling and forgot the cheese. I was going to sub cream cheese, but totally left it out. Good flavor, I don't like a lot of balsamic dressing, too vinegary for me, but the longer this sat (and cooled) the better it tasted. I think it might even be good as a cold salad. The potatoes need some salt in there somewhere, unless it is picking it up from the goat cheese. Anyway, sorry about the cheese and thanks Linda!-23 Oct 2010

by Carrie Elizabeth

I used fresh green beans, because they are lush right now and parboiled. Not a fan of goat cheese, so I used mild feta and the dish was great! Unfortunately, my camera seems to "ona break", mine looked much like the orignal picture!-20 Oct 2010

Barefoot Contessa Swears By This French Green Bean Salad With Goat Cheese Recipe

Ina Garten, the Barefoot Contessa, recently published her ninth book of fresh, seasonal recipes polished to perfection. Make It Ahead is everything you love about Garten’s produce-friendly, anyone-can-make-it cuisine with prep done beforehand so you can get out of the kitchen and into your salad right on time.

When I’m in Paris, I love to have a big salad with warm goat cheese for lunch. By wrapping the cheese in phyllo dough and baking it, I end up with a delicious package that’s crispy on the outside with creamy goat cheese inside. A cold salad with French string beans is the perfect counterpoint.

Barefoot Contessa Swears By This French Green Bean Salad With Goat Cheese Recipe

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4


  • 1 1/2 - 2 cups Bûcheron goat cheese
  • 8 (8 1/2x14-inch) sheets frozen phyllo dough, defrosted
  • 4 tablespoons unsalted butter, melted
  • plain dry bread crumbs
  • Kosher salt and freshly ground black pepper
  • 3/4 pound French string beans or haricot verts, trimmed
  • 1/2 cup good olive oil, at room temperature
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons shallots, minced (2 shallots)
  • 2 tablespoons fresh dill, minced
  • 1 cup mesclun mix or salad greens


  1. Preheat the oven to 375 degrees.
  2. Score the goat cheese rind at 1/2-inch intervals and make 4 slices by pulling dental floss through the log.
  3. Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp towel.
  4. Place one sheet of phyllo on the board, brush it with butter, and sprinkle it with 3/4 teaspoon of bread crumbs.
  5. Place a second sheet of phyllo on top, brush it with butter, and sprinkle it with bread crumbs, continuing until you have 4 sheets of phyllo stacked up.
  6. Cut the phyllo in half crosswise to make two (7 × 8 1/2-inch) rectangles.
  7. Place a slice of goat cheese in the middle of one stack of phyllo, fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely.
  8. Place the package, folded side up, on a sheet pan lined with parchment paper.
  9. Repeat the process, until you have 4 packages filled with goat cheese.
  10. Brush the packages all over with melted butter, cover and refrigerate until ready to bake.
  11. Bring a large pot of salted water to a boil and add the string beans.
  12. Simmer for exactly 3 minutes, until crisp-tender.
  13. Drain immediately and immerse the beans in ice water to stop the cooking.
  14. Drain well.
  15. For the vinaigrette, whisk together the olive oil, vinegar, mustard, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
  16. Stir in the dill and set aside.
  17. Bake the goat cheese packages for 15 to 20 minutes, until golden brown.
  18. Toss the string beans and mesclun with enough dressing to moisten.
  19. Divide the salad among 4 lunch plates, top each with a warm goat cheese package and serve immediately.

Make it ahead: Assemble the goat cheese packages, cook the beans, and prepare the salad and vinaigrette refrigerate separately for up to 2 days. Before serving, bake the cheese packages, combine the salad and vinaigrette, and serve.

Warm Lentil Salad With Goat Cheese

Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth.

Goat cheese and lentils make a particularly good pairing the little earthy-sweet legumes love a salty-umami complement (that’s why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing.

Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don’t plan on serving the salad warm.

I spoon the mixture onto a bed of wild arugula, though regular will do if you can’t find the sharper tasting, wispy wild variety.

Warm Fig and Goat Cheese Salad Recipe



  • ▢ 1 tablespoon plus, 1 teaspoon olive oil
  • ▢ 1 tablespoon plus, 1 teaspoon balsamic vinegar
  • ▢ 2 teaspoons water
  • ▢ 1/4 teaspoon Dijon mustard


  • ▢ 8 small fresh figs, divided
  • ▢ 3 ounces soft goat cheese
  • ▢ 4 large handfuls of arugula
  • ▢ 1-1/2 tablespoons chopped toasted walnuts


Recipe Notes

Did you make this recipe? Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

More Easy + Healthy Salads You Might Also Like:

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

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Sweet Potato Goats Cheese and Couscous Salad

This sweet potato goats cheese and couscous salad is delicious. It&rsquos packed with protein, dietary fibre and makes a great quick healthy lunch.

After having an amazing week last week eating pretty much what we liked on holiday in Glencoe. I thought we&rsquod better get back to our healthy during the week 80/20 eating routine.

This sweet potato goats cheese and couscous salad fits that requirement perfectly!

I&rsquom not saying there&rsquos anything wrong with indulging once in a while.

After all, that&rsquos what my whole blog is based on. The 80/20 rule.

It wasn&rsquot that we ate badly last week either, just probably a little too much.

You know how it is with holidays!

Anyway, back to this delicious sweet potato goats cheese and couscous salad&hellip&hellip

This salad is pretty quick and easy to make.

The really light olive oil and lemon juice marinade gives it a perfectly balanced light and fresh &ldquozingy&rdquo taste.

I couldn&rsquot decide whether it should go into salads, either into the lunch category or dinner category of the recipes index.

Seeing as its pretty light to carry, easily transportable, I enjoy it as a packed lunch. So, it went into the lunch salads category!

For This Sweet Potato Goats Cheese Salad You May Need&hellip&hellip

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I&rsquoll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil&rsquos Healthy Meals!


Subscribe to Neil&rsquos Healthy Meals

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    is a delicious, filling and easy to make summer salad packed with lots of healthy goodness. Made in just 20 minutes! has loads of flavour and a wonderful crunch too. It&rsquos perfect for a really quick and easy lunch or weeknight dinner option! is a simple and delicious salad. It&rsquos great served warm or cold or even as a side to go with your favourite main dish.

Salad Recipe Collection

The best trusted Salad and Salad Dressing Recipes available on the internet.
A large and varied selection of outstanding salad and salad dressing recipes, including vegetable salads, pasta salads, potato salads, coleslaw recipes, fruit salads, plus more.

What exactly is the definition of salad? Everyone’s definition of salad seems to be different. Salads can be an entree or side dish that is prepared and composed of a mixture of ingredients, and intended to be eaten cold. The ingredients in salads could be vegetables, pasta, beans, seafood, tuna, eggs, chicken, fruit, rice, even jello.

Interesting and delicious salads can be served as starters, sides, and as a main entree for your meals. Making your own fresh salads and salad dressings is so easy to do and the taste is fantastic! Check all the recipes out and pick your favorites salad and salad dressings!

29 Goat Cheese Recipes Because You Can Never Have Enough

Goat cheese (a.k.a. chèvre) may once have been an obscure option available only on gourmet cheese boards and in specialty grocery stores, but in a world where it seems like every second person is wary of dairy, this tangy, semisoft variety—lower in fat and often easier to digest than cow’s milk cheese—is becoming a readily available favorite.

Soft enough for spreads, crumbly enough for salads, and melty enough for pasta—with a tangy flavor that works perfectly in desserts—it’s one of the most versatile cheeses out there. Grab yourself a log of the stuff and start experimenting.

1. Grilled Peach Salad With Warm Goat Cheese

Peaches and goat cheese are a popular combo, but with grilled fruit and breaded, pan-cooked cheese, this salad takes the duo to new levels. Toasted almonds add extra crunch—and serious yum factor.

2. Fig, Mint, and Goat Cheese Salad

Naturally sweet and packed with fiber and antioxidants, fresh figs are awesome, but they may not be a staple on your grocery list—until you try this salad. The combination of the fruit with goat cheese and a light olive oil dressing is simple but delicious, and best of all, the recipe requires no cooking whatsoever.

3. Pea Shoot Salad With Shrimp, Goat Cheese, and Citrus Vinaigrette

The addition of shrimp provides enough protein for this salad to be a filling starter or even a light meal on its own. It’s pretty, nutritious, and takes all of five minutes to put together.

4. Watermelon Salad With Goat Cheese, Watercress, and Mint

You’ve probably heard of salads that pair watermelon with feta, but this recipe shows how the goat variety can work just as well. Its tangy and naturally savory flavor pairs well with the sweet, refreshing fruit. Sprigs of mint and a sprinkle of almonds make the whole thing even fancier with minimal effort.

5. Artichoke, Bean, and Goat Cheese Salad

Bookmark this one for springtime. With goat cheese topping a plate of seasonal ingredients such as fresh asparagus and green beans, plus arugula and mint, this salad is way better than chewing on a pile of kale.

6. Roasted Beet and Goat Cheese Salad

A side salad can be so much more than a plate of mixed greens. This one, made with heart-healthy, inflammation-fighting red beets crunchy, brain-boosting walnuts and creamy goat cheese for protein, looks good, tastes good, and is super nutritious.

7. Creamy Goat Cheese Greek Zoodle Salad

Stirring goat cheese into the lemony, olive oil-based dressing makes the zucchini noodles super creamy without mayonnaise or other bottled condiments. Fresh parsley and juicy cherry tomatoes brighten up the dish, making it a perfect summer salad.

8. Zucchini Goat Cheese Stacks With Mint, Pine Nuts, and Crispy Prosciutto

This appetizer looks impressive but is actually really easy to put together, since it’s just a simple matter of layering ingredients. Don’t worry if you can’t find the specific goat cheese the recipe calls for any herbed variety will work.

9. Goat Cheese and Sun-Dried Tomato Crostini

You can’t beat the combo of cheese and bread, and this appetizer serves it up right with creamy goat cheese slathered onto a thin slice of super-crunchy Italian bread. Sun-dried tomatoes pair nicely with the tangy flavor of the cheese, while the balsamic glaze is a sweet contrast. Think of it as bruschetta, only better.

10. Honey, Apricot, and Almond Goat Cheese Spread

Don’t have time to make a full-on appetizer? Doctor up a plain log of goat cheese by rolling it in a mix of crushed almonds, dried fruit, and herbs. With a drizzle of honey over top, it’s a great (and incredibly easy) sweet-and-spicy spread for crackers.

11. Cranberry Pecan Goat Cheese Sweet Potato Bites

The sweet potato toast trend lives on in this colorful appetizer. Herbed goat cheese, tart cranberries, and pecans top baked rounds of the orange tuber. We think they’d make a great addition to the holiday dinner table.

12. Spinach and Goat Cheese-Stuffed Portobellos

This gluten-free version of stuffed mushrooms does away with the breadcrumbs and adds spinach to the goat cheese for some extra nutrition. Plus, unlike regular mushrooms, which can only fit a measly dollop of filling, the wide caps of the portobellos ensure you get more of the cheesy goodness in each bite.

13. Sweet Pea Goat Cheese Dip

Nix the packaged dips for this 10-minute homemade version. Pulse fresh mint, lemon juice, and lemon zest into the goat cheese and pea mixture to create something way better than anything you’d find in the grocery store.

14. Honey Balsamic Bacon Goat Cheese and Pistachio Bites

You know those phyllo pastry shells in the freezer section you think are adorable but always skip over because you have no idea what you’d ever do with them? Do this. There’s goat cheese, bacon, and garlic involved. It’s bound to be good.

  1. Add butter to a medium-sized saucepan over low heat. Once melted, add sliced onions and cook gently for 45 minutes, stirring every so often until they are soft and caramelised. Set aside to cool.
  2. Preheat oven to 200°C (or 180°C fan forced). Prepare a flat baking tray with baking paper.
  3. Lay puff pastry on the baking paper. Carefully score a line with a knife, about 2cm inside the edge all the way around, to create a border (do not cut all the way through the pastry).
  4. With a fork, prick the pastry all over inside the border. This will stop the pastry from rising in the centre while creating a nice crispy, puffy border.
  5. Evenly spread caramelised onions over the pastry, staying inside the border.
  6. Tear half the goat’s cheese into chunks and evenly distribute over the top of the caramelised onions. Season with salt and pepper, as desired.
  7. In a small bowl, beat the egg and, using a pastry brush, brush egg around the border of the pastry.
  8. Bake in the oven for 30 minutes or until the pastry is golden brown.
  9. Remove from the oven, top with the remaining goat’s cheese and sprinkle with the fresh thyme leaves.
  10. Enjoy the tart either warm or at room temperature with a green salad.

Tip: The secret to this dish is to very gently caramelise the onions over a low heat for a long time. Be patient and you will end up with sweet and soft caramelised onions.

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Warm Goat’s Cheese Croutons with Roasted Beets, Figs, and Apple-Mustard Dressing

This salad made our cheesy crouton dreams come true. It’s super delicious, and while it would be great at any meal, we think the sweet and savory flavor combination have brunch written all over it. McKinnon calls for Mâche and watercress, but notes that any tender green, like spinach or arugula, will do.

6 small beets (about 1¾ lb), peeled and cut into small wedges

2 tablespoons extra-virgin olive oil

⅓ lb baguette, sliced into 1 in thick rounds

5 thyme sprigs, leaves picked

2 teaspoons chopped rosemary leaves

3 cups Mâche (lamb’s lettuce)

3 tablespoons chopped chives

4 figs, each cut into 8 segments

1 cup walnuts, toasted and crushed

Sea salt and black pepper

3 tablespoons apple juice

2 tablespoons extra-virgin olive oil

1 tablespoon dijon mustard

1 tablespoon cider vinegar

1 small garlic clove, very finely chopped

Sea salt and black pepper

1. Preheat the oven to 400°F

2. Spread the beets on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30–35 minutes until tender.

3. Preheat the grill to high. Place the baguette slices on a baking tray, drizzle over 1 tablespoon of olive oil, and place under the hot grill for minutes, or until golden. Remove the croutons from the grill. Slice the goat’s cheese into as many rounds as you have croutons. Place a slice of cheese on the un-grilled side of each crouton and top with a few thyme and rosemary leaves. Return to the grill and cook for 3–4 minutes, or until the goat’s cheese is soft and golden.

4. To make the dressing, whisk together all the ingredients and season with salt and pepper to taste. Toss the salad leaves together with the chives. To serve, arrange the beet slices and figs on top of the leaves, drizzle over the apple-mustard dressing and season with salt and pepper. Top with the goat’s cheese croutons and the walnuts

From Neighborhood by Hetty McKinnon © 2016 by Hetty McKinnon. Photography © 2016 by Luisa Brimble. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.