Beetroot, goat's cheese & anchovy salad

• cooked and peeled beetroot600g g

  (vacuum packs are easiest to use)

• redcurrant↗ tbsp

  jelly

• red wine vinegar↗ tbsp
• watercress↗85g g
• crumbly British goat's cheese↗250g g

  (such as Ragstone from cheese shops, or Capricorn from supermarkets)

• small white marinated anchovies↗12

  from the deli counter

• olive oil↗ tbsp
• lemon↗6

  wedges

• soda bread↗

  to serve

Step-by-step instructions

1. 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.

2. 2

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

3. 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.