Roasted beetroot and barley salad with balsamic and blue cheese

Recipes / Salads

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.

Recipe «Roasted beetroot and barley salad with balsamic and blue cheese» presented in category Recipes / Salads, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 medium beetroot , scrubbed, trimmed, 5 tbsp olive oil, divided, 1 cup pearl barley, rinsed, drained well, 2 tbsp balsamic vinegar, 2 tbsp red wine vinegar , 2 tbsp shallot , finely chopped, 1 tbsp light brown sugar, 60g baby rocket leaves , 1 fennel bulb, trimmed, cored, shaved on a vegetable slicer or mandolin, 1/2 cup pecans, lightly toasted, very coarsely chopped, 90g blue cheese, crumbled.

Ingredients:

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

Instructions

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