Beetroot & goat’s cheese

Beetroot & goat’s cheese

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
1 red onion, halved and sliced thinly
1 tablespoon chopped tarragon, plus a few leaves for garnish
1 quantity Simple vinaigrette
250g cooked beetroots, in fine strips
250g fresh soft goat’s cheese or crumbled goat’s cheese
pepper

Method

  1. Steep the onion in water for 10 minutes, then drain and dab off any excess liquid. Add the chopped tarragon to the vinaigrette. Arrange the beetroot, onion and cheese in a dish. Pour the dressing on top, then sprinkle with tarragon leaves and season with pepper. Serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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