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Heritage beetroot salad

Published: November 25, 2021 at 12:45 PM

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Serves 4 as a starter

Easy

Total time: 40 mins

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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

Gluten free

Vegetarian

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Make this heritage beetroot salad, then check out our beetroot, orange and feta salad, beetroot carpaccio, 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.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal695
• fat56.3g
• saturates14.6g
• carbs24.7g
• sugars23.1g
• fibre8g
• protein18.3g
• salt1.2g

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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.

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