Beetroot, goat's cheese & tarragon salad
- Preparation and cooking time
- Total time
- Takes 1 hour, including 30 minutes boiling
- Easy
- Serves 6
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- 6 raw medium beetrootabout the size of a tangerine (a couple of different varieties, if you can get them)
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 5 tbsp olive oil
- 250g soft fresh goat's cheese
- 1 handful fresh tarragonleaves
- small bunch watercresspicked into small sprigs
Nutrition: per serving
- kcal200
- fat16g
- saturates5g
- carbs7g
- sugars0g
- fibre2g
- protein7g
- salt0.64glow
Method
step 1
Wash the beetroot and put them in a pan of salted water with the white wine vinegar. Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance. Drain and leave to cool slightly, then peel - wear a pair of washing up gloves to stop your hands from turning pink.
step 2
Cut each beetroot in half and then into wedges and arrange on a large platter. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil and season with salt and pepper. 3 Just before serving, break the goat’s cheese into pieces over the beetroot and sprinkle on the tarragon, watercress and remaining vinegar and oil.
