Blackberry Beetroot Goats Cheese Salad With Poppy Seed Croutons Recipes

BLACKBERRY, BEETROOT & GOAT'S CHEESE SALAD WITH POPPY SEED CROUTONS

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.

ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

ROASTED BEET SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
• Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
• Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
• Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
• Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
• Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
• Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

GOAT CHEESE AND BEET SALAD WITH TOASTED HEMP AND POPPY SEEDS

Steps:

• Bring a deep pan of water to a boil. Make the dressing by mixing the vinegar and mustard together and then adding the oils. Stir the parsley into the dressing with a grinding of salt and black pepper.
• Trim the leaves from the beets (save them for cooking like spinach), taking care not to cut the skin. Wipe the beets clean of any mud or sand. Put them into the boiling water and decrease the heat to an energetic simmer. Test the beets occasionally for tenderness, either by lifting them from the water and rubbing the skin-it will peel off easily if the beet is ready-or by testing with a skewer. They should be ready in about thirty minutes, depending on their size and age.
• Drain the beets and, when they are cool enough to handle, remove their skins. Cut each one into six wedges from stalk to root. Toss gently in some of the dressing and set aside.
• Toast the hemp seeds in a nonstick pan for a minute or two, until they smell warm and nutty. Separate the chicory leaves and toss gently with some of the dressing. Divide them among four plates. Add the goat cheese, mustard, and cress and tuck in the beets. Scatter the poppy seeds and toasted hemp over the salad.

ROASTED BEETROOT & GOAT'S CHEESE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
• Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
• Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
• Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

BLACKBERRY, BEETROOT & GOAT'S CHEESE SALAD WITH POPPY SEED CROUTONS

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.