- 6 raw medium beetroot, about the size of a tangerine (a couple of different varieties, if you can get them)
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g soft fresh goat's cheese
- 1 handful fresh tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- small bunch watercress, picked into small sprigs
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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.
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.