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Beetroot, Goat's Cheese & Tarragon Salad

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“A new twist on beetroot. The sweet beetroot and tart cheese go together very well.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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