This light beetroot, barely and blue cheese salad can be served as a tasty side or a main for Mums special day. Recipe by Curtis Stone.
- Preheat oven to 180C (160C fan-forced).
- Place beetroot in a roasting pan. Rub with 2 tsp of oil and sprinkle with salt and pepper. Cover pan tightly with foil and roast beetroot for 1 1/4 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.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set