Beetroot, Goat’s Cheese & Watercress Salad with a Sweet Mustard Dressing
A simple salad recipe with spectacularly balanced flavours
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
4 medium beetroot, kept whole with about 7 cm of the stem still intact
3 C (750 ml) watercress
4 tsp (20 ml) sesame seeds, toasted
Sweet Mustard Dressing
¼ C (60 ml) condensed milk
2 Tbsp (30 ml) red wine vinegar
Cover the stems of the beetroot with foil. Place them in a pot of cold water and bring to the boil. Boil for 15–20 minutes until tender. Let them cool completely then cut into quarters.
Mix together the dressing ingredients and keep to one side.
Arrange the beetroot quarters on serving dishes, and top with slices of goat’s cheese and watercress. Scatter the toasted sesame seeds over and serve the dressing on the side.
Serve with grilled ciabatta.