Beetroot, goat's cheese & tarragon salad
- Preparation and cooking time
- Total time
- Takes 1 hour, including 30 minutes boiling
- Serves 6
A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.
- 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.
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.