Rödbetssallad med getost och ansjovis

👩‍🍳 Gör så här

1. 1
   The day before, cut each beetroot into quarters, tip into a saucepan and spoon in the redcurrant jelly and vinegar. Bring to the boil over a high heat and simmer for about 10 minutes until the beetroot is well coated. Transfer to a bowl and leave to cool, then cover and keep in the fridge.
2. 2
   About an hour before serving, remove the beetroot and sauce from the fridge and let it come to room temperature.
3. 3
   To serve, spoon the beetroot and sauce on to 6 serving plates. Top with a little pile of watercress, crumble over the goat’s cheese and top with the anchovies. Season with salt and ground black pepper and drizzle over the oil. Put a lemon wedge on each plate for squeezing, and serve with soda bread on the side.