Beetroot salad with watercress drizzle
- Preparation Time10 mins
- Cooking Time45 mins
2) Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside.
3) Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy. Add additional salt and pepper to taste.
4) Put the beetroot on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts.