Beetroot salad with watercress drizzle

  • Preparation Time10 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
4 medium beetroot, with root and about 3-cm of the green attached, if possible
30g walnut pieces
400g watercress, washed well and dried
90g reduced-fat soft goat cheese
125ml lowfat buttermilk
1 1/2 tsp. white wine vinegar
1/4 tsp. salt, plus more to taste
Freshly ground black pepper
1) Put the beetroot into a steamer basket over a large pot of boiling water. Cover and steam for about 45 minutes or until beetroot are tender. Drain and let cool until you can handle them. Cut the ends off of the beetroot and peel (the peel should rub off easily with a little help from a paring knife). Cut the beetroot into large dice.

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.

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