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    Beetroot, Rocket and Walnut Salad with Tarragon

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    Beetroot, Rocket and Walnut Salad with Tarragon

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 1 tsp finely chopped tarragon leaves
    • 1 lemon, zest finely grated
    • 1 tsp clear honey
    • 1 tbsp white wine vinegar
    • 3 tbsp walnut oil
    • Salt
    • Freshly ground black pepper
    • 225g cooked baby beetroot
    • 2 Crottin de Chèvre or other good goat's cheese
    • 50g wild rocket, washed
    • 50g organic walnut kernels

    Method

    1. Whisk together the finely chopped tarragon, lemon zest, honey, white wine vinegar and walnut oil. Season to taste. Cut the beetroot into chunks and toss in half of the vinaigrette.
    2. When you're ready to serve, cut the cheese into dice, roughly the same size as the beetroot, and place in a bowl with the rocket and walnut kernels. Dress with the remaining vinaigrette and divide between 4 plates, arranging the rocket in airy piles. Stir the beetroot chunks and add them to the salad carefully, in order to prevent everything turning pink. If the cheese is a very soft variety, do not add it until you have plated the rest of the salad.
    3. Serve immediately with walnut bread.

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