Goats cheese, beetroot & asparagus salad recipe

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  • Serves 4
  • 20 mins to prepare and 5 mins to cook
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Customer recipe by Jane Dunford
Added 70 months ago

To make the dressing: put the basil, oregano and garlic in a food processor. Add the lemon juice, olive oil and season with salt and pepper.
Steam the asparagus in a steamer, or over a pan of boiling water for five minutes.
Cut the beetroot, place in a bow, and add the watercress and goat's cheese.
Cut the steamed asparagus into thirds, add to the beetroot mixture.
Pour the dressing over, and toss the salad together.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 2 tbsp - fresh basil
  • 2 tbsp - oregano
  • garlic clove
  • lemon, halved, juice squeezed
  • 4 tbsp - extra virgin olive oil
  • salt and pepper
  • 200g (7oz) - asparagus
  • 500g (1lb 2oz) - cooked beetroot
  • 100g (4oz) - watercress
  • 450g (1lb) - soft goat's cheese, sliced
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