Beetroot, Goat's Cheese & Tarragon Salad |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A new twist on beetroot. The sweet beetroot and tart cheese go together very well. Ingredients:
6 medium raw beetroots |
2 tablespoons white wine vinegar |
2 tablespoons balsamic vinegar |
5 tablespoons olive oil |
250 g soft fresh goat cheese |
1/4 cup fresh tarragon leaves |
1/4 cup watercress, picked into small sprigs |
Directions:
1. Wash the beetroot and put them in a pan of salted water with the white wine vinegar.
2. Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance.
3. Drain and leave to cool slightly.
4. peel - wear a pair of washing up gloves to stop your hands from turning pink.
5. Cut each beetroot in half and then into wedges and arrange on a large platter.
6. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil; season with salt and pepper.
7. Just before serving, break the goat's cheese into pieces over the beetroot.
8. sprinkle on the tarragon, watercress and remaining vinegar and oil.
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