- 600g cooked and peeled beetroot (vacuum packs are easiest to use)
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 4 tbsp redcurrant jelly
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 3 tbsp red wine vinegar
- 85g watercress
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
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 lemon wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- soda bread, to serve
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.
About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.
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.