Beetroot, Goat’s Cheese and Roasted Red Pepper Salad with Anchovy Dressing (serves 4)

Beets are very good for you -there are so many benefits to beets that I would honestly go and google them yourself. They have quite an earthy flavor and I love them in a salad. Borscht is a wonderful Slavic soup. Beetroot in a white sauce – not so sure about that, but it’s an option. Beet and goat’s cheese salad is getting a bit tired. It was a trend and is now, still, on many a menu. I have perked it up a bit and it is delicious, though obviously you have to be an anchovy lover as that is the basis of the dressing (by the way, beets pair very well with anchovies and, also, horseradish). Note – don’t prepare this dish too far ahead of eating as the goat’s cheese will turn purple. Also, a great time to wear kitchen gloves as beet’s stain your hands – and anything else you may touch.

3 medium size beetroots – peeled and sliced
2 oz. goat’s cheese – cut into little pieces
3 oz. roasted red peppers from a jar – thinly sliced
2 oz. canned, salted anchovies – drained and patted dry
1 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
Watercress – no specific amount

Bring the peeled and sliced beetroot to a boil, then simmer for 10 minutes, drain and cool.
Cut the goat’s cheese into small pieces.
Slice the red pepper.
Finely chop the anchovies and place in a pestle and mortar. Pour over the lemon juice and oil and grind with a pestle until smooth.
To assemble – put some slightly torn watercress on a plate, top with beetroot slices, add slices of pepper and goat’s cheese. Put a small amount of torn up watercress leaves on top randomly and drizzle over the dressing.


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