AMAZING DRESSED BEETS
Total Time 27 minutes
Servings 4 People
Ingredients
- 600 g Raw Baby Beets ideally with leaves *
- 4 Clementines
- 1/2 Bunch Fresh Tarragon +-15g
- 100 g Goat’s Cheese Crumbed
- 40 g Walnuts halves Shelled & unsalted
Instructions
-
Reserve any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes or till tender.
-
Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
-
Peel the remaining 3 clementines, slice into fine rounds and arrange on your 4 plates.
-
Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins.
-
Halve or slice a few, then toss them all in the dressing.
-
Taste, season to perfection with sea salt and black pepper, then pick the tarragon and toss with the reserved beet leaves.
-
Divide between your plates, crumble over the goat’s cheese and walnuts and drizzle lightly with extra virgin olive oil.