If you’ve got a sweet tooth when it comes to your salads, then this fruity blackberry and beetroot salad with creamy goat cheese is for you. We pair zesty rocket with a red wine vinaigrette that is going to become a house-staple, we guarantee it! Hunks of goats cheese and warm roasted beetroot (that doesn’t stick to the baking sheet!) tie the whole thing together. Give the simple recipe a shot today!

INGREDIENTS:

70-80g packet of rocket

2 small beetroot, 1 regular (purple) and 1 golden

290g blackberries, rinsed and patted dry

115g goat cheese, crumbled 

60ml extra-virgin olive oil (plus more, for roasting beetroot)

2 tbsp red wine vinegar 

1 tsp flaky sea salt (plus more, for roasting beetroot)

½ tsp black pepper (plus more, for roasting beetroot)

1 tsp maple syrup

1 tsp Dijon mustard 

If You Care Parchment Baking Paper

PREPARATION:

1. Preheat your oven to 180°C , 160°C fan or Gas Mark 4.
2. Line abaking tray with If You Care Parchment Baking Paper.
3. Wash and peel beetroot (we wear If You Care Household Gloves) then cut them into small cubes. Toss (individually,so the color doesn’t bleed) with a spoon of oil and a pinch of salt and pepper. 
4. Pour out beetroot on baking tray and roast until tender, about 25 minutes.
5. While the beetroots roast, make your dressingby whisking together red wine vinegar, maple syrup and Dijon with salt and pepper (the measurements listed). Slowly stream in ¼ cup olive oil and whisk vigorously, until emulsified. Set aside.
6. Take out your favorite platter and gently place rocketTop rocket with blackberries (make sure they are really dry) and crumbled goat cheese.
7. When the beets are tender, remove them from the oven and allow them to cool for 10 Place them on top of the rocket.
8. Pour dressing over the entire salad.
9. Enjoy!