Amazing Dressed Beets

Veg

Ingredients

600g raw mixed-colour baby beets, ideally with leaves

4 clementines

extra virgin olive oil

red wine vinegar

½ a bunch of fresh tarragon (15g)

100g crumbly goat’s cheese

40g shelled unsalted walnut halves

Description

This is a super-simple winter salad embracing in-season citrus, earthy beets, creamy goat's cheese and crunchy walnuts. Bright, colourful and a real treat for your taste buds.

Directions

Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.

Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.

Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.

Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.

Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.

Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.

Nutrition

Per serve %RI*
Calories 263 13%
Fat 18.1g 26%
Saturated Fat 5.9g 30%
Protein 9.8g 20%
Carbs 16.1g 6%
Sugars 14.9g 17%
Salt 0.6g 10%
Fibre 3.7g -