Beetroot, Goat's Cheese & Tarragon Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.