BEETROOT, GOAT'S CHEESE & TARRAGON SALAD

Beetroot, goat's cheese & tarragon salad image

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

Provided by Ben O'Donoghue

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 1h

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium