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

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Beetroot, goat's cheese & anchovy salad

Beetroot, goat's cheese & anchovy salad

John Torode

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Serves 6

Easy

Cook: 25 mins - 30 mins

Plus cooling time

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A light and stylish salad starter

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Ingredients

Nutrition

Units:

MetricUS

600g cooked and peeled beetroot

(vacuum packs are easiest to use)
4 tbsp redcurrant

jelly
3 tbsp red wine vinegar
85g watercress
250g crumbly British goat's cheese

(such as Ragstone from cheese shops, or Capricorn from supermarkets)
12 small white marinated anchovies

from the deli counter
2 tbsp olive oil
6 lemon

wedges
soda bread

to serve

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Nutrition: per serving

kcal234
fat14g
saturates1g
carbs17g
sugars4g
fibre0g
protein10g
salt1.7g

Method

step 1

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. Transfer to a bowl and leave to cool, then cover and keep in the fridge.
step 2

About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.
step 3

To serve, spoon the beetroot and sauce on to 6 serving plates. Top with a little pile of watercress, crumble over the goat’s 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.

Recipe from Good Food magazine, June 2002

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A star rating of 4 out of 5.1 rating

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