Salad of Watercress, Beetroot, and Goats Cheese

Ingredients

½ bag watercress, washed and dabbed dry
4 beetroot, roasted, peeled and sliced
½ cup cashew nuts

Goat's Cheese Toasts

4 slices of crusty bread (I used a white bloomers bread)
olive oil to brush onto the toasted bread
1 clove garlic
4 slices goats cheese

Dressing

1 tsp pesto
1 tsp white wine vinegar
3 tsp olive oil
freshly ground black pepper





Method

1. Wash your beetroot, to remove any of the garden that is still clinging to it. 
2. Trim down the beetroot, so that there is a little stalk and root left on before wrapping each beetroot in tinfoil. Place on a baking tray and cook in a preheated oven (180c/350f/gas 4) for 1 hour. 
3. Allow the beetroot to cool in it's foil for 10 minutes or so before peeling the beetroot and slicing. 
4. If you want a quick alternative, there is no reason not to use the ready cooked beetroot available in vacuum packs in any supermarket, although the roasting does bring a lovely flavour.
5. Scatter a handful of watercress on each plate. Top with slices of beetroot and scatter some cashew nuts across the salad.
6. Brush the slices of bread with olive oil before toasting lightly. Rub a cut clove of garlic across the surface of each toast, top with a slice of goat's cheese and return to grill, until the cheese is warm, soft and golden. Place a toast on each salad.
7. Whisk together the dressing ingredients and season, then drizzle across the toasts and salads. Serve while the toasts are still warm.

Serves 4





This makes a great starter and even though it is very simple, the flavours really stand out.





David Bann
56-58 St. Marys Street
Edinburgh EH1 1SX
0131 556 5888

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