The BBC Good Food logo
Blackberry, beetroot & goat’s cheese salad with poppy seed croutons

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

A star rating of 4.5 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £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)


  • 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

  • 1 tbsp rapeseed oil

For the croutons

  • 1 tbsp poppy seeds

For the dressing

  • 50g blackberries

For the dressing

  • 3 ½ tbsp red wine vinegar

For the dressing

  • 2 tbsp good rapeseed oil

For the dressing

  • 2 tsp English mustard powder

For the dressing

  • 1 tbsp blackberry jam or jelly

For the dressing

  • 3 shallots , finely chopped


  • 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.

Recipe from Good Food magazine, September 2014

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

A star rating of 4.5 out of 5.2 ratings

Sponsored content