Make this heritage beetroot salad, then check out our beetroot, orange and feta salad, pear, chicory and blue cheese salad, goat's cheese salad and 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.


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


  • 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.


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