Heritage beetroot salad
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
- 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 oilplus 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
Nutrition: per serving
- kcal695
- fat56.3g
- saturates14.6g
- carbs24.7g
- sugars23.1g
- fibre8g
- protein18.3g
- salt1.2g
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.
