Beetroot, goat's cheese & anchovy salad

Name: Beetroot, goat's cheese & anchovy salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 600 grams cooked and peeled beetroot (vacuum packs are easiest to use); 4 Tbsps redcurrant jelly; 3 Tbsps red wine vinegar; 85 grams watercress; 250 grams crumbly British goats cheese (such as Ragstone from cheese shops, or Capricorn from supermarkets); 12 smalls white marinated anchovies, from the deli counter; 2 Tbsps olive oil; 6 lemon wedges; 1 serving soda bread, to serve

Beetroot, goat's cheese & anchovy salad might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 6 servings with 250 calories, 12g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. A mixture of crumbly british goat's cheese, lemon wedges, marinated anchovies, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

The day before, cut each beetroot into quarters, tip into a saucepan and spoon in the redcurrant jelly and vinegar. Bring to the boil over a high heat and simmer for about 10 minutes until the beetroot is well coated.

Ingredients you will need

Beet

Vinegar

Jelly

Equipment you will use

Sauce Pan

Transfer to a bowl and leave to cool, then cover and keep in the fridge.

Equipment you will use

Bowl

About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.

Ingredients you will need

Beet

Sauce

To serve, spoon the beetroot and sauce on to 6 serving plates. Top with a little pile of watercress, crumble over the goats cheese and top with the anchovies. Season with salt and ground black pepper and drizzle over the oil. Put a lemon wedge on each plate for squeezing, and serve with soda bread on the side.

Ingredients you will need

Ground Black Pepper

Goat Cheese

Lemon Wedge

Watercress

Anchovies

Beet

Bread

Pop

Salt

Cooking Oil

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

600grams

cooked and peeled beetroot (vacuum packs are easiest to use)4Tbsps

redcurrant jelly 3Tbsps

red wine vinegar 85grams

watercress 250grams

crumbly British goat's cheese (such as Ragstone from cheese shops, or Capricorn from supermarkets)12smalls

white marinated anchovies, from the deli counter 2Tbsps

olive oil 6

lemon wedges 1serving

soda bread, to serve

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.