This is a simple salad where the combination of the sweet beetroot, bitter goats cheese and subtle tarragon all work together perfectly.
We have plenty of tarragon here in the garden at The Hungry Cyclist Lodge and what isn't used to infuse vinegars, is eaten with fish, chicken and salads. Beetroot also grow well here and provide a good burst of colour and vitamins in the depths of winter.
For the goats cheese I try and use a Dôme de Vézelay. Creamy and unctuous, this young cheese comes from northern Burgundy. It carries a strong hint of the farmyard and its creamy texture soaks up the red juice of the beetroot to create a vibrant pink.
As a healthy winter lunch or on a cycling picnic this easy salad never fails to impress.
- 2 beetroot
- Handful of fresh tarragon
- Dôme de Vézelay
- Water cress
- Mixed salad leaves.
For the Vinaigrette
- Half a cup of good olive oil
- 1 tbs of white wine vinegar
- 2 pinches of salt
- 1 tsp of good honey
- 2 tbs of Dijon Mustard
1. Wash the mud off the beetroot and boil for 30 minutes until they are tender and slide off a fork. Set aside and leave to cool.
2. In the kitchen sink peel the skin from of the beetroot. This will make a mess!
3. Now slice your beetroot as thins as you can and lay over the salad. Break the goats cheese over the top with your fingers and mix through the tarragon and garnish with vinaigrette as you see fit.