Blackberry Beetroot Salad

Serendipity strikes at the most unusual times.

What I wanted was a small vegetable side to go with some oven-roasted salmon. The beetroot (a.k.a beets) had been boiled and peeled the night before. It was a simple matter of slicing beets, adding some blackberries, and taking it to work. Before serving, I added some balsamic vinegar, which added a soft acidity to that of the berries. It was gorgeous -- who would have thought leftovers could combine so well?

I've since made this dish several times, changing the berries used (blackberries are my favorite, but blueberries or strawberries make a good substitution). I suspect the berry choice makes sense depending on the accompanying items in the meal. Darker berries working well with game meats and fatty fish. Strawberries are be better offset by white fish and milder meats or cheeses.

My ultimate combination, recipe follows, used manouri cheese to make this small salad a meal in itself. Manouri provides a pleasing softness and color contrast to the salad. This could well be the purple fruit equivalent of a caprese salad (sliced tomato and mozzerella).


Blackberry Beetroot Salad
(serves 1)

1 small-medium beetroot, cooked, peeled, and cut into wedges (or sliced/diced/etc.)
1/2 cup fresh blackberries
1/4 cup diced manouri
A Tbsp. balsamic vinegar
Salt and pepper (optional)