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

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

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving (4)
NutrientUnit
kcal416
fat24g
saturates10g
carbs29g
sugars17g
fibre9g
protein18g
salt1.4g
Advertisement

Ingredients

  • about 600g raw beetroot , whole, leaves trimmed to a short stalk (a mixture of colours is nice)
  • 175g blackberries
  • 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

For the croutons

  • 1 tbsp poppy seeds

For the dressing

For the dressing

  • 3 ½ tbsp red wine vinegar

For the dressing

For the dressing

For the dressing

For the dressing

Method

  • STEP 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!

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content