Blackberry Beetroot Goats Cheese Salad With Poppy Seed Croutons Recipes

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.

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.

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.

Steps:

• Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
• Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat's cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.