Photo: Anna Pelzer
Beetroot, goat's cheese & anchovy salad
9 ingredients
Serves 6
openrecipes
A light and stylish salad starter
Estimated Nutrition (whole recipe, rough)
755
Calories
21g
Protein
24g
Fat
112g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | not in our table | 0 |
| Redcurrant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600g cooked and peeled beetroot (vacuum packs are easiest to use)
- 4 tbsp redcurrant jelly
- 3 tbsp red wine vinegar
- 85g watercress
- 250g crumbly British goat's cheese (such as Ragstone from cheese shops, or Capricorn from supermarkets)
- 12 small white marinated anchovies , from the deli counter
- 2 tbsp olive oil
- 6 lemon wedges
- soda bread , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes