A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.
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
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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.
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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.