Beetroot, Goat's Cheese & Tarragon Salad

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

• Ready In: 55 mins
• Serves: 6

Ingredients

• 6  medium  raw beetroots
• 2  tablespoons white wine vinegar
• 2  tablespoons  balsamic vinegar
• 5  tablespoons olive oil
• 250  g  soft fresh goat cheese
• 1⁄4 cup  fresh tarragon leaves
• 1⁄4 cup watercress, picked into small sprigs

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.