Beetroot, goat's cheese & tarragon salad

• raw medium beetroot↗6 6

  about the size of a tangerine (a couple of different varieties, if you can get them)

• white wine vinegar↗2 tbsp 2 tbsp
• balsamic vinegar↗2 tbsp 2 tbsp
• olive oil↗5 tbsp 5 tbsp
• soft fresh goat's cheese↗250g 250g
• handful fresh tarragon1 1

  leaves

• small bunch watercress↗

  picked into small sprigs

Step-by-step instructions

1. 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. Drain and leave to cool slightly, then peel - wear a pair of washing up gloves to stop your hands from turning pink.

2. 2

   Cut each beetroot in half and then into wedges and arrange on a large platter. 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 goat’s cheese into pieces over the beetroot and sprinkle on the tarragon, watercress and remaining vinegar and oil.