Blackberry, beetroot & goat’s cheese salad with poppy seed croutons

Blackberry, beetroot & goat’s cheese salad with poppy seed croutons

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(2 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 4 - 6
Blackberries add bursts of sweetness to this colourful starter or light lunch - substitute feta for goat's cheese if you'd prefer

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (4)

  • kcal416
  • fat24g
  • saturates10g
  • carbs29g
  • sugars17g
  • fibre9g
  • protein18g
  • salt1.4g
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Ingredients

  • about 600g raw beetroot, whole, leaves trimmed to a short stalk (a mixture of colours is nice)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 175g blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 3 handfuls salad leaves (we used Beetroot salad mix from Waitrose)
  • small pack chives, snipped
  • 200g firm goat's cheese

For the croutons

  • 2 handcut thick slices wholemeal bread

For the croutons

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the croutons

  • 1 tbsp poppy seeds

For the dressing

  • 50g blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

For the dressing

  • 3½ tbsp red wine vinegar

For the dressing

  • 2 tbsp good rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the dressing

  • 2 tsp English mustard powder

For the dressing

  • 1 tbsp blackberry jam or jelly
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

For the dressing

  • 3 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

Method

  1. First, cook the beetroots. If you’re using yellow and purple beetroot, cook them separately to avoid staining. Put in a large pan of cold water, bring to the boil and simmer until the beetroots feel tender in the centre when poked with a skewer – large ones will take about 40 mins, smaller ones about 20 mins. Leave in a colander in a sink until cool enough to handle, then peel off the skin plus any remaining stalky bits – rubber gloves will stop your fingers from staining!

  2. For the croutons, heat oven to 200C/180C fan/gas 6. Trim the crusts off the bread and cut the bread into chunky croutons. Toss with the oil and poppy seeds to coat, plus a little salt, then spread on a baking sheet and bake for 8 mins until crispy. Leave to cool.

  3. To make the dressing, lightly crush the blackberries with a fork. Whisk together the vinegar, oil, mustard powder and jam with some seasoning. Stir in the crushed blackberries, their juices, and the shallots.

  4. To assemble, slice the cooked beetroots and arrange over 4 or 6 plates. In a large bowl, toss the leaves, croutons, blackberries and chives with some of the dressing, then crumble in the goat’s cheese and divide between the plates. Drizzle everything with a little more dressing, and serve.

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Comments, questions and tips

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Mog31
17th Jun, 2016
5.05
Delicious and imaginative. Goes well with venison for meat eaters too.
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