Beetroot, goat's cheese & anchovy salad
A light and stylish salad starter
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 25 - 30 mins
Plus cooling time
- The day before, cut each beetroot into quarters, tip into a saucepan and spoon in the redcurrant jelly and vinegar. Bring to the boil over a high heat and simmer for about 10 minutes until the beetroot is well coated. Transfer to a bowl and leave to cool, then cover and keep in the fridge.
- About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.
- To serve, spoon the beetroot and sauce on to 6 serving plates. Top with a little pile of watercress, crumble over the goat's cheese and top with the anchovies. Season with salt and ground black pepper and drizzle over the oil. Put a lemon wedge on each plate for squeezing, and serve with soda bread on the side.
Per serving
234 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 1g, fibre 0g, sugar 4g, salt 1.7 g
Recipe from Good Food magazine, June 2002.
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http://www.bbcgoodfood.com/recipes/2332/
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Ingredients
- 600g cooked and peeled beetroot (vacuum packs are easiest to use)
- 4 tbsp redcurrant jelly
- 3 tbsp red wine vinegar
- 85g watercress
- 250g crumbly British goat's cheese (such as Ragstone from cheese shops, or Capricorn from supermarkets)
- 12 small white marinated anchovies , from the deli counter
- 2 tbsp olive oil
- 6 lemon wedges
- soda bread , to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Cook 25 - 30 mins
Plus cooling timeIngredients
- 600g cooked and peeled beetroot (vacuum packs are easiest to use)
- 4 tbsp redcurrant jelly
- 3 tbsp red wine vinegar
- 85g watercress
- 250g crumbly British goat's cheese (such as Ragstone from cheese shops, or Capricorn from supermarkets)
- 12 small white marinated anchovies , from the deli counter
- 2 tbsp olive oil
- 6 lemon wedges
- soda bread , to serve
Per serving
234 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 1g, fibre 0g, sugar 4g, salt 1.7 g
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09 September 2008
Heather T commented on this recipe
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09 September 2008
Heather T rated this recipe
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