Beetroot, goat's cheese & anchovy salad

Beetroot, goat's cheese & anchovy salad

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(1 ratings)

Cook: 25 mins - 30 mins Plus cooling time

Easy

Serves 6
A light and stylish salad starter

Nutrition and extra info

Nutrition: per serving

  • kcal234
  • fat14g
  • saturates1g
  • carbs17g
  • sugars4g
  • fibre0g
  • protein10g
  • salt1.7g
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Ingredients

  • 600g cooked and peeled beetroot (vacuum packs are easiest to use)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 4 tbsp redcurrant jelly
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 3 tbsp red wine vinegar
  • 85g watercress
    Watercress

    Watercress

    wort-er-cress

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

  • 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
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 lemon wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • soda bread, to serve

Method

  1. 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.

  2. About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.

  3. 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.

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Comments, questions and tips

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thorntonh
9th Sep, 2008
4.05
This is fantastic - stunning to look at and tastes divine, fresh and flavourful. Willd definitely make this again but would try with wild rocket to give it a bit more of a kick.
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