A shallow bowl filled with a layer of goat's curd, purple blackberries and golden beetroot slices

Heritage beetroot salad

  • serves 4 as a starter
  • Easy

This vibrant salad balances sharp blackberries with earthy beets and creamy goat's curd for an elegant starter. This recipe comes from London's Galvin at Windows restaurant

Advertisement

Make this heritage beetroot salad, then check out our beetroot, orange and feta salad, pear, chicory and blue cheese salad and winter Waldorf salad.

Recipe tip: If you can’t get hold of baby beetroots, use 750g of purple beetroots, cut into wedges. You can also swap the beetroot tops for a small bunch of flat-leaf parsley, if you don’t have them.

Advertisement

Ingredients

  • baby purple beetroots 8, (with tops)
  • baby candy-stripe beetroots 8, (with tops)
  • baby golden beetroots 8, (with tops)
  • walnuts 100g
  • extra-virgin olive oil 100ml, plus extra for cooking
  • red wine vinegar (preferably cabernet sauvignon vinegar) 2 tbsp
  • runny honey 2 tsp
  • thyme leaves picked to make 1 tsp
  • goat’s curd 200g
  • blackberries 150g

Method

  • Step 1

    Cut the tops from all of the beetroots and set aside for later. Cut the beetroots in half. Heat the oven to 170C/fan 150C/gas 3.

  • Step 2

    Put all of the beetroot halves in a pan of cold salted water and bring to the boil. Boil for 10-20 minutes or until the beetroots are cooked through – they should be soft in the centre when pierced with the tip of a knife. Drain the beetroots and leave to cool, then rub off the skins. Cut the beetroots in half and set aside.

  • Step 3

    Scatter the walnuts over a baking tray, drizzle with a little olive oil and season with salt. Roast for 5 minutes, then remove from the oven and leave to cool.

  • Step 4

    Whisk together the 100ml of olive oil, vinegar, honey and thyme leaves in a bowl. Tip the cooled beetroots and the reserved beetroot leaves into a bowl, and drizzle over a little of the dressing. Season to taste.

  • Step 5

    To assemble, spread a little of the goat’s curd in the middle of each plate. Arrange the beetroots and leaves on top, tear over the blackberries and sprinkle with the roasted walnuts.

Try more beetroot recipes

A white bowl filled with a beetroot, orange and green leaf salad with crumbled feta on top

Nutritional Information

  • Kcals 695
  • Fat 56.3g
  • Saturates 14.6g
  • Carbs 24.7g
  • Sugars 23.1g
  • Fibre 8g
  • Protein 18.3g
  • Salt 1.2g
Advertisement