Beetroot, Goat's Cheese & Tarragon Salad
This vibrant recipe combines the earthy sweetness of tender beetroot with the tanginess of balsamic and white wine vinegars, creating a harmonious balance of flavors. Topped with creamy fresh goat's cheese and a sprinkle of fragrant tarragon and watercress, this dish is not only visually striking but also a delightful medley of textures and tastes.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 6
Nutrition
- Calories: 200 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.64 milligram of sodium
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