Beetroot, Goat's Cheese & Tarragon Salad

• 6 medium raw beetroots
• 2 tablespoons white wine vinegar
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil
• 250 g soft fresh goat cheese
• 14 cup fresh tarragon leaves
• 14 cup watercress, picked into small sprigs

1. Wash the beetroot and put them in a pan of salted water with the white wine vinegar.
2. Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance.
3. Drain and leave to cool slightly.
4. peel - wear a pair of washing up gloves to stop your hands from turning pink.
5. Cut each beetroot in half and then into wedges and arrange on a large platter.
6. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil; season with salt and pepper.
7. Just before serving, break the goat's cheese into pieces over the beetroot.
8. sprinkle on the tarragon, watercress and remaining vinegar and oil.

beetroots, white wine vinegar, balsamic vinegar, olive oil, goat cheese, tarragon, sprigs

Taken from www.food.com/recipe/beetroot-goats-cheese-tarragon-salad-193793 (may not work)