Goats Cheese and Beetroot Salad Recipe

A winter beetroot salad recipe
Yield: 6    Preparation Time: 30 mins    Cooking Time: 30 mins
This is a great winter salad and a fresh way of serving beetroot. Beetroot counts as one of your 5-a-day so take advantage of this versatile vegetable.


6 raw medium beetroots, washed
250g soft fresh goat's cheese, broken up into pieces
5 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
Handful fresh tarragon leaves
Small bunch watercress, picked into small sprigs

Recipe Instructions

Prepare the beetroot.
Put the beetroot into a large pan of salted water and add the white wine vinegar.  Bring the mixture to the boil and boil for 30 – 40 minutes until the beetroots are soft.  Drain off the water and leave the beetroots to cools.  Once cool, peel them then cut them into wedges.

Make the salad.
Arrange the beetroot wedges on a large serving platter and drizzle over ½ of the balsamic vinegar and ½ of the olive oil.  Season with salt and pepper then scatter the pieces of goat’s cheese over the beetroot.  Sprinkle over the tarragon, watercress and the remaining vinegar and olive oil.