Ingredients
- 250g/10½oz fresh beetroot
- salt and freshly ground black pepper
- 75ml/3fl oz olive oil
- 1 tbsp balsamic vinegar
- For the goats' cheese
- vegetable oil, for deep frying
- 200g/7oz soft goats' cheese
- 75g/3oz plain flour
- 200g/7oz flaked almonds
- For the dressing
- 200g/7oz fresh basil leaves
- 75g/3oz smoked almonds
- 1 garlic clove
- 100g/3½oz parmesan cheese
- 100ml/3½fl oz olive oil
- small handful watercress, to serve