Rödbetor, getost och dragon sallad

👩‍🍳 Gör så här

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