Beetroot, goat's cheese & tarragon salad

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Ben O'Donoghue

3 ratings

Recipe by Ben O'Donoghue

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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.
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.

Goat's cheese

You need soft rindless goat's cheese that will break into pieces. Ben particularly likes Pant-Ysgawn organic Welsh goat's cheese for its salty sourness that balances perfectly with the sweetness of the beetroot.

Per serving

200 kcalories, protein 7g, carbohydrate 7g, fat 16 g, saturated fat 5g, fibre 2g, salt 0.64 g

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• Belkey

  08 May 2008

  Belkey rated this recipe

  

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• Niamh cooks

  12 April 2009

  Niamh cooks rated and commented on this recipe

  

  Delish, even better with a handful of roughly chopped walnuts. Slightly too vinegary for me so held back a bit, highly recommended.

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• Janice

  29 August 2009

  Janice rated and commented on this recipe

  

  I used feta and added blanched green beans - scrummy

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Ingredients

• 6 raw medium beetroot , about 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 tarragon leaves
• small bunch watercress , picked into small sprigs

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian, Super healthy

Ingredients

• 6 raw medium beetroot , about 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 tarragon leaves
• small bunch watercress , picked into small sprigs

Per serving

200 kcalories, protein 7g, carbohydrate 7g, fat 16 g, saturated fat 5g, fibre 2g, salt 0.64 g

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