Roasted Beetroot Salad with Barley, Hazelnuts and Goats Cheese
This richly coloured beetroot salad with barley, hazelnuts and goat’s cheese is full of nutrients, flavours and crunch. Easy to combine, this vegetarian salad is sure to impress.
Recipe by GH Nutrition
Ingredients
3 beetroots, peeled and quartered
1/4 cup Extra Virgin olive oil + extra to drizzle
2 tbsp white wine vinegar
3/4 cup pearl barley
1/2 small red onion, finely sliced
3 baby colourful beetroots, peeled and finely sliced
3 radish, finely sliced
Roasted hazelnuts, roughly chopped, to serve
100g goat’s cheese, crumbled, to serve
Equipment
Baking Tray
Large Saucepan
Recipe
Pre-heat oven to 200 degrees Celsius. Line a baking tray with baking paper and add beetroot. Toss with 1 tbsp olive oil and season to taste. Cover pan tightly with foil and roast until tender (50-55 minutes). Once cooked, drizzle with 1 tbsp olive oil and half the vinegar.
Meanwhile, cook barley in a large saucepan of boiling water (20-25 minutes). Drain and cool.
To serve, spread barley on a platter and top with roasted beetroot, raw beetroot, onion, hazelnuts, goat’s cheese and remaining vinegar and olive oil. Season to taste.
