Directions:
- 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.
- Peel - wear a pair of washing up gloves to stop your hands from turning pink.
- 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; season with salt and pepper.
- Just before serving, break the goat's cheese into pieces over the beetroot.
- Sprinkle on the tarragon, watercress and remaining vinegar and oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.46 Kcal (931 kJ) | ||
| Calories from fat | 184.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.5g | 32% | |
|---|---|---|---|
| Cholesterol | 19.17mg | 6% | |
| Sodium | 156.28mg | 7% | |
| Potassium | 59.63mg | 1% | |
| Total Carbs | 1.52g | 1% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 335.8 Kcal (1406 kJ) | ||
| Calories from fat | 278.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.94g | 32% | |
|---|---|---|---|
| Cholesterol | 28.93mg | 6% | |
| Sodium | 235.9mg | 7% | |
| Potassium | 90.01mg | 1% | |
| Total Carbs | 2.29g | 1% | |
| Sugars | 1.84g | 5% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 12.41g | 16% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 1.9mg | 7% | |
| Calcium | 113.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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