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Roasted beetroot and barley salad with balsamic and blue cheese

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Dressed in balsamic and crumbled blue cheese, this Roasted beetroot and barley salad makes for a colourful and tasty meal.

  • Serves4
  • Cook time1 hour 15 minutes
  • Prep time15 minutes
Roasted beetroot and barley salad with balsamic and blue cheese


  • 4 medium beetroot (about 180g each), scrubbed, trimmed
  • 5 tbs olive oil, divided
  • 1 cup (200g) pearl barley, rinsed, drained well
  • 2 tbs balsamic vinegar
  • 2 tbs red wine vinegar
  • 2 tbs finely chopped shallot (about 2 shallots)
  • 1 tbs light brown sugar
  • 60g baby rocket leaves
  • 1 fennel bulb, trimmed, cored, shaved on a vegetable slicer or mandolin
  • ½ cup (60g) pecans, lightly toasted, very coarsely chopped
  • 90g blue cheese, crumbled (about ¾ cup)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C (160°C fan-forced).
  2. Step 2

    Place beetroot in a roasting pan. Rub with2 tsp of oil and sprinkle with salt and pepper. Cover pan tightly with foil and roast beetroot for 1¼ hours or until just tender. Cool slightly. When cool enough to handle, use a towel to rub off beetroot skins. Cut beetroot into 2cm pieces and place in a medium bowl.
  3. Step 3

    Meanwhile, heat 2 tsp of oil in a medium saucepan over medium-high heat. Add barley and cook, stirring, for 2 mins or until toasted. Add 3 cups (750ml) of water and 1 tsp of salt. Bring to a boil. Reduce heat to medium-low. Cover pan and simmer for 35 mins or until barley is tender. Drain well and set aside to cool to room temperature.
  4. Step 4

    In a small bowl, whisk both vinegars, shallot, sugar and remaining 4 tbs of oil to combine. Season with salt and pepper. Add 2 tbs of vinaigrette to cooked beetroot and toss to coat.
  5. Step 5

    Place barley in a mound on a serving platter. Top with rocket and fennel and drizzle with some of the vinaigrette. Top with beetroot, pecans and blue cheese and serve with remaining vinaigrette.