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Beetroot, goat's cheese & tarragon salad

Beetroot, goat's cheese & tarragon salad

A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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.

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal200
fat16g
saturates5g
carbs7g
sugars0g
fibre2g
protein7g
low insalt0.64g
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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)
  • 2 tbsp white wine vinegar
  • 2 tbsp balsamic vinegar
  • 5 tbsp olive oil
  • 250g soft fresh goat's cheese
  • 1 handful fresh tarragon leaves
  • small bunch watercress , picked into small sprigs

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
GOAT'S CHEESE

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.

Recipe from Good Food magazine, June 2004

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A star rating of 4.8 out of 5.7 ratings
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