Name: Roasted beetroot and barley salad with balsamic and blue cheese
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1
Ingredients: 4 medium beetroot (about 180g each), scrubbed, trimmed; 91.00 gm olive oil, divided; 200g pearl barley; 40.00 ml balsamic vinegar; 40.00 ml red wine vinegar; 40.00 ml shallot (about 2 shallots), finely chopped; 16.00 gm light brown sugar; 60g baby rocket leaves; 1 fennel bulb, trimmed, cored, shaved on a vegetable slicer or mandolin; 60g pecan; 90g blue cheese, crumbled (about 3/4 cup)

Roasted beetroot and barley salad with balsamic and blue cheese

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Prep Time:
15 minutes

Cook Time:
75 minutes

Total Time:
90 minutes

Delightful beetroot, barley, and blue cheese salad, perfect for Mother's Day by Curtis Stone.

Ingredients:

4 medium beetroot (about 180g each), scrubbed, trimmed
91.00 gm olive oil, divided
200g pearl barley
40.00 ml balsamic vinegar
40.00 ml red wine vinegar
40.00 ml shallot (about 2 shallots), finely chopped
16.00 gm light brown sugar
60g baby rocket leaves
1 fennel bulb, trimmed, cored, shaved on a vegetable slicer or mandolin
60g pecan
90g blue cheese, crumbled (about 3/4 cup)

Instructions:

Preheat your oven to a toasty 180C (160C for those who love a fan-forced touch).
In a roasting pan, coat beetroot with 2 tsp of oil and season with salt and pepper. Cover the pan tightly with foil and roast for 1 1/4 hours until just tender. Allow to cool slightly, then use a towel to remove the skins. Cut the beetroot into 2cm pieces and transfer to a medium bowl.
Heat 2 tsp of oil in a medium saucepan over medium-high heat until shimmering. Toast barley for 2 mins, stirring occasionally. Pour in 3 cups (750ml) of water and sprinkle in 1 tsp of salt. Bring to a boil, then lower heat to medium-low, cover, and simmer for 35 mins until barley is tender. Drain and let cool to room temperature.
In a small bowl, whisk both vinegars, shallot, sugar, and the remaining 4 tablespoons of oil until well combined. Season with salt and pepper. Drizzle 2 tablespoons of the vinaigrette over the cooked beetroot and toss to coat.
On a serving platter, arrange barley in a mound. Layer with rocket and fennel, then drizzle with some vinaigrette. Add beetroot, pecans, and blue cheese on top. Serve with the remaining vinaigrette.

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