Dressed in balsamic and crumbled blue cheese, this Roasted beetroot and barley salad makes for a colourful and tasty meal.
Serves44
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
4 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
1/2 cup (60g) pecans, lightly toasted, very coarsely chopped
90g blue cheese, crumbled (about 3/4 cup)
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Method
Step 1
Preheat oven to 180°C (160°C fan-forced).
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.
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.
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.
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.
Roasted beetroot and barley salad with balsamic and blue cheese
Serves44
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
4 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
1/2 cup (60g) pecans, lightly toasted, very coarsely chopped
90g blue cheese, crumbled (about 3/4 cup)
Description
Dressed in balsamic and crumbled blue cheese, this Roasted beetroot and barley salad makes for a colourful and tasty meal.
Method
Step 1
Preheat oven to 180°C (160°C fan-forced).
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.
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.
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.
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.
