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    You are in: Home / Recipes / Beetroot, Goat's Cheese & Tarragon Salad Recipe
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    Beetroot, Goat's Cheese & Tarragon Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    PinkCherryBlossom's Note:

    A new twist on beetroot. The sweet beetroot and tart cheese go together very well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the beetroot and put them in a pan of salted water with the white wine vinegar.
    2. 2
      Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance.
    3. 3
      Drain and leave to cool slightly.
    4. 4
      peel - wear a pair of washing up gloves to stop your hands from turning pink.
    5. 5
      Cut each beetroot in half and then into wedges and arrange on a large platter.
    6. 6
      Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil; season with salt and pepper.
    7. 7
      Just before serving, break the goat's cheese into pieces over the beetroot.
    8. 8
      sprinkle on the tarragon, watercress and remaining vinegar and oil.

    Ratings & Reviews:

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    Nutritional Facts for Beetroot, Goat's Cheese & Tarragon Salad

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 233.2
     
    Calories from Fat 181
    77%
    Total Fat 20.1 g
    30%
    Saturated Fat 7.6 g
    38%
    Cholesterol 19.1 mg
    6%
    Sodium 192.6 mg
    8%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.3 g
    17%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    white wine vinegar

    fresh tarragon leaves

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