Beetroot, goats’ cheese and watercress salad
Serves 4 – 6
Ingredients
- 450g (1lb) raw, unpeeled beetroot
- 125 g (4 oz) goats’ cheese, sliced
- 2 spring onions, finely chopped
- 85g watercress
- 2 baby gem lettuces
- For the dressing
- 50ml (2fl oz) red wine vinegar
- 225ml (8 fl oz) extra virgin olive oil
- 1 tbsp grated horseradish
- 1 tbsp chives, finely chopped
- 1 tsp lemon juice
- Salt and freshly ground black pepper
Method
Preheat oven to 180C, gas mark 4. Wash beetroot, place in roasting tray with 1 cm water, season and cover with foil. Cook in oven for 1 hr or until tender.
Leave to cool. For the dressing, whisk oil and vinegar, add other ingredients and season. Preheat grill to high.
When beetroot cool enough to handle, pull of skin and cut into discs 1cm thick, Cover each disc generously with goat’s cheese and sprinkling of spring onions.
Grill until golden and gooey!
Toss salad leaves, extra bits of beetroot and dressing. Divide between plates with the sliced beetroot on top.
Serve with chunks of granary bread.