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Beetroot and goat's cheese salad

From Market Kitchen
Tana Ramsay marinates crunchy beetroot slices in a classic balsamic dressing for this simple starter

Beetroot and goat's cheese salad

Method

1. Half cook the beetroot in boiling water for about 10 minutes.

2. Thinly slice the beetroot on a mandolin; you will need 6 good slices of even sizes. Lay them in a shallow tray and pour over the oil and balsamic vinegar. Leave to marinate for about 1 hour.

3. Whip the goat's cheese to soften it along with the chopped chives and spoon into a piping bag.

4. Remove the beetroot from the marinade and reserve the liquid. Lay 1 slice onto each of 3 serving plates and pipe a teaspoon size mound of goat's cheese onto the centre of each one, then lay another slice of the beetroot onto the top to make a sandwich.

5. Sprinkle the toasted pine nuts around the beetroot put some watercress on each plate. Drizzle over the reserved marinade.

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Serves: 3 as a starter

Prep: 10 min, plus 1 hr for marinating
Cook: 10 min

Ingredients
1 fresh Beetroot
3 tbsp Olive oil
3 tbsp Balsamic vinegar
150g soft Goats cheese
3 tsp finely chopped Chives
2 tbsp pine nuts, lightly toasted
large handful baby Watercress