Beetroot and Tarragon Salad
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
NICOLA (4LIFE LIVING DIETITIAN)
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.
TIME: 1 hour
Per serve: 200 kcals; CARBS: 8 g; SUGARS: 0 g; PROTEIN 7 g; FAT: 14 g