Beetroot, goat's cheese & tarragon salad

Beetroot, goat's cheese & tarragon salad

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(3 ratings)

Takes 1 hour, including 30 minutes boiling

Easy

Serves 6
A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal200
  • fat16g
  • saturates5g
  • carbs7g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.64g
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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)

    Beetroot

    beat-root

    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

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 5 tbsp olive oil

    Olive oil

    ol-iv oyl

    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

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • small bunch watercress, picked into small sprigs

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  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.

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Comments (4)

rachthecook's picture

Sexy salad!

dianescott's picture

Great use of beetroot and delicious with a juicy grilled steak. I snip the tarragon leaves and leave out the watercress. As a previous review stated I also use a little less balsamic vinegar. Easy and quick and every time I serve it disappears quickly.

janiceconnell22's picture
5

I used feta and added blanched green beans - scrummy

niamh1703's picture
5

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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