Beetroot watercress and grilled goat s cheese salad recipe

Beetroot Watercress and grilled Goat s Cheese Salad recipe

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♼ Recipe origin is unknown. Beetroot watercress and grilled goat s cheese salad recipe, recipe Rating: 4.8
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Ingredients

3	whole beetroot
	olive oil
2 large	new potatoes
200 ml	balsamic vinegar
1 bunch(es)	watercress
2 small	rounds of goat’s cheese
	salt and pepper, to taste

Instructions

Heat the oven to 200°C.

Wash the beetroot, place on an oven tray, drizzle with a little olive oil and roast for about 45 minutes. Leave to cool, then rub off the skins and quarter.

While the beetroot is roasting, boil the potatoes in salted water until tender, about 20 minutes. Remove from the water, slice in half and leave to cool slightly.

Place the balsamic vinegar in a pan over a high heat and bring to the boil. Simmer until it has reduced by two-thirds. Set aside.

Slice the two rounds of goat’s cheese into half, place under a hot grill, and cook until golden on top, about 2-3 minutes.

To serve, arrange the watercress on a plate with the potatoes and quartered beetroot. Arrange the cheese on top of the salad, drizzle with some olive oil and the balsamic reduction. Season with salt and pepper to taste.

Preparation time:
ca. 50 min
Grade of difficulty:
medium
Calories per portion:
n/a