Beetroot and Tarragon Salad

INGREDIENTS:

6 small raw Beets

2 tbs Balsamic Vinegar

2 tbs White Wine Vinegar

5 tbs Olive Oil

250 g Soft Goats Cheese (Chevin) – if you dislike goats cheese: Use cream cheese

1 handful of fresh Tarragon Leaves

1 small bunch of Herb salad leaves like Rocket, Basil, Dill and Watercress

ENJOY!

NICOLA (4LIFE LIVING DIETITIAN)

METHOD

Boil the Beetroot in a small pot with the White Wine Vinegar for 40 minutes until soft. Drain and cool down a bit. Remove the skins or keep if they are small and soft. Cut Beetroot into quarters. Drizzle half the Balsamic and Olive oil over the Beetroot. Arrange in a flat salad dish with the Tarragon and rest of the Herb Salad.

WHAT IS TARRAGON?

Tarragon is a leafy herb from the Daisy family normally used in French Cuisine traditional Bearnaise Sauce. You can also substitute it with Marjoram, Chevril, or a mixture of Dill, Basil and flat leaf Parsley.

RECIPE STATS:

TIME: 1 hour
DIFFICULTY: Easy
SERVES: 6
NUTRITION FACTS

Per serve: 200 kcals; CARBS: 8 g; SUGARS: 0 g; PROTEIN 7 g; FAT: 14 g