Beetroot goats cheese anchovy salad
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
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