BLACKBERRY, BEETROOT & GOAT'S CHEESE SALAD WITH POPPY SEED CROUTONS
Blackberries add bursts of sweetness to this colourful starter or light lunch - substitute feta for goat's cheese if you'd prefer
Provided by Sarah Cook
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 14
Steps:
- 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!
- 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.
- 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.
- 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.
Nutrition Facts : Calories 416 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
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