Beetroot, goat's cheese & anchovy salad
Serves 6
Easy
Cook: -
Plus cooling time
A light and stylish salad starter
Skip to ingredients
Showing items 1 to 3 of 6
- 600g cooked and peeled beetroot(vacuum packs are easiest to use)
- 4 tbsp redcurrantjelly
- 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 anchoviesfrom the deli counter
- 2 tbsp olive oil
- 6 lemonwedges
- soda breadto serve
Nutrition: per serving
- kcal234
- fat14g
- saturates1g
- carbs17g
- sugars4g
- fibre0g
- protein10g
- salt1.7g
Method
step 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.
step 2
About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.
step 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.
