Photo: Anna Pelzer
Beetroot, goat's cheese & tarragon salad
7 ingredients
Serves 6
openrecipes
A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.
Estimated Nutrition (whole recipe, rough)
241
Calories
8g
Protein
23g
Fat
1g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Beetroot | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 raw medium beetroot , about the size of a tangerine (a couple of different varieties, if you can get them)
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 5 tbsp olive oil
- 250g soft fresh goat's cheese
- 1 handful fresh tarragon leaves
- small bunch watercress , picked into small sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes