Blackberry salad with beets and blueberries

A beautiful color palette of purple, blue and deep black combined with fresh green. This salad is not only pleasing to the eye, but also a feast of flavours.


– for 2 persons –

2 (pre-cooked) beetroots
125g mixed lettuce
100g mild blue cheese or goats cheese
125g Beekers Berries blackberries
125g Beekers Berries blueberries
A few sprigs of oregano (to taste)
A few sprigs of leaf parsley (to taste)
Handful of unsalted, unroasted almonds
3 tablespoons of red wine vinegar
2 tablespoons of olive oil
Pepper and salt to taste



Remove the leaves from the oregano and parsley leaves and mix in with the lettuce. Then divide the lettuce mixture between two plates. Cut the precooked beets into wedges and scatter them, along with the washed blackberries and blueberries, among the lettuce. Crumble the blue cheese (or goats cheese) over the salad and briefly roast the almonds in a dry skillet. Once they turn a nice brown color, they are ready to be sprinkled over the salad. To complete the salad, make the dressing. To do this, simply by mixing red wine vinegar with olive oil. You can season the dressing to your liking with a pinch of salt and pepper. Enjoy your salad!


Tip: make sure all ingredients are at room temperature to ensure the flavours will come out the best!

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