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Amazing dressed beets

Amazing dressed beets

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Amazing dressed beets

Fresh tarragon & tangy goat's cheese

Fresh tarragon & tangy goat's cheese

Serves 4

Cooks In27 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 263 13%

  • Fat 18.1g 26%

  • Saturates 5.9g 30%

  • Sugars 14.9g 17%

  • Salt 0.6g 10%

  • Protein 9.8g 20%

  • Carbs 16.1g 6%

  • Fibre 3.7g -

Of an adult's reference intake


  • 600 g raw mixed-colour baby beets , ideally with leaves
  • 4 clementines
  • extra virgin olive oil
  • red wine vinegar
  • ½ a bunch of fresh tarragon , (15g)
  • 100 g crumbly goat’s cheese
  • 40 g shelled unsalted walnut halves

recipe adapted from

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.
  2. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
  3. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
  4. Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.
  5. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.
  6. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.


EASY SWAPS: Support our British cheeses – swap Baron Bigod into this recipe in place of the crumbly goat’s cheese. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.

Watch the video: Beets That Dont Suck. Kenjis Cooking Show (February 2023).