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Beetroot, goat's cheese & anchovy salad


Beetroot, goat's cheese & anchovy salad Recipe

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:
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