Beetroot, goat's cheese & tarragon salad

30-60 minutes 400 kcal or less 6 servings balsamic vinegar bbc good food beetroot ben goat's cheese mains o'donoghue over an hour salad tarragon vegetables vegetarian watercress white wine vinegar

N/A

Source

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

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.

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.