Beetroot, goat's cheese & tarragon salad

Vegetarian
Gluten Free
Health score
14%
Beetroot, goat's cheese & tarragon salad
60 min.
6
293kcal

Suggestions


Are you ready to elevate your next meal with a dish that is not only visually stunning but also packed with flavor? Look no further than this delectable Beetroot, Goat's Cheese & Tarragon Salad! Perfect as a side dish, antipasti, or a light starter, this vibrant salad is a celebration of fresh ingredients that cater to both vegetarian and gluten-free diets.

Imagine the earthy sweetness of tender, roasted beetroot, beautifully complemented by the creamy richness of soft goat's cheese. The addition of fresh tarragon adds an aromatic twist, while peppery watercress brings a delightful crunch to each bite. Drizzled with a harmonious blend of white wine and balsamic vinegars, this salad is a feast for the senses, combining taste, texture, and color in a way that is sure to impress your guests.

Not only is this salad visually appealing, but it also offers a wholesome and nutritious profile, bursting with essential vitamins and minerals. Ready in just 60 minutes, this dish is ideal for both casual snacking and elegant gatherings. Whether you're hosting a dinner party or simply treating yourself, the Beetroot, Goat's Cheese & Tarragon Salad is a perfect choice that promises to satisfy and delight!

Ingredients

  • medium beetroot raw canned (a couple of different varieties, if you can get them)
  • tbsp citrus champagne vinegar 
  • tbsp balsamic vinegar 
  • tbsp olive oil 
  • 250 goat's cheese fresh soft
  • handful tarragon leaves fresh
  • small bunch watercress 

Equipment

  • frying pan
  • skewers

Directions

  1. Wash the beetroot and put them in a pan of salted water with the white wine vinegar. Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance.
  2. Drain and leave to cool slightly, then peel - wear a pair of washing up gloves to stop your hands from turning pink.
  3. Cut each beetroot in half and then into wedges and arrange on a large platter.
  4. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil and season with salt and pepper. 3 Just before serving, break the goats cheese into pieces over the beetroot and sprinkle on the tarragon, watercress and remaining vinegar and oil.

Nutrition Facts

Calories293kcal
Protein14.23%
Fat62.58%
Carbs23.19%

Properties

Glycemic Index
36
Glycemic Load
7.87
Inflammation Score
-7
Nutrition Score
12.938260845516%

Flavonoids

Apigenin
0.01mg
Luteolin
0.64mg
Kaempferol
0.96mg
Myricetin
0.01mg
Quercetin
1.47mg

Nutrients percent of daily need

Calories:292.82kcal
14.64%
Fat:20.76g
31.93%
Saturated Fat:7.73g
48.33%
Carbohydrates:17.31g
5.77%
Net Carbohydrates:12.52g
4.55%
Sugar:12.67g
14.08%
Cholesterol:19.17mg
6.39%
Sodium:289.6mg
12.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.62g
21.23%
Folate:191.13µg
47.78%
Manganese:0.63mg
31.68%
Copper:0.44mg
21.94%
Fiber:4.79g
19.17%
Phosphorus:179.1mg
17.91%
Vitamin K:18.53µg
17.65%
Potassium:590.14mg
16.86%
Vitamin B2:0.23mg
13.74%
Iron:2.34mg
13%
Vitamin A:626.47IU
12.53%
Vitamin E:1.86mg
12.43%
Vitamin C:10.23mg
12.4%
Magnesium:48.06mg
12.01%
Vitamin B6:0.23mg
11.37%
Calcium:94.29mg
9.43%
Zinc:1mg
6.63%
Vitamin B1:0.09mg
5.74%
Vitamin B5:0.56mg
5.6%
Vitamin B3:0.77mg
3.85%
Selenium:2.4µg
3.43%
Vitamin B12:0.08µg
1.32%
Vitamin D:0.17µg
1.11%