Name: Beetroot salad with barley and hazelnut
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 650 gm beetroot (about 3), peeled and halved; 80 ml (⅓ cup) extra-virgin olive oil; 2 tbsp cider vinegar; 130 gm pearl barley; Thick natural yoghurt, to taste; 1 baby target beetroot (see note), peeled and thinly sliced raw on a mandolin; ½ small red onion, thinly sliced; Coarsely chopped roasted hazelnuts, to serve

Beetroot salad with barley and hazelnut

Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.

Serves 4

Prep

15M

Cook

Total

1H 15M

Roasted beetroot keep well – consider making a double batch to use in salads during the week.

Ingredients

650 gm beetroot (about 3), peeled and halved

80 ml (⅓ cup) extra-virgin olive oil

2 tbsp cider vinegar

130 gm pearl barley

Thick natural yoghurt, to taste

1 baby target beetroot (see note), peeled and thinly sliced raw on a mandolin

½ small red onion, thinly sliced

Coarsely chopped roasted hazelnuts, to serve

Method

1.Preheat oven to 200°C. Toss halved beetroot in 1 tbsp oil in a roasting pan, season to taste and add 60ml water. Cover tightly with foil and roast until tender (45-55 minutes). Cool, then toss with half the vinegar and 1½ tbsp oil.

2.Cook barley in a large saucepan of boiling salted water until tender (20-25 minutes). Drain, then cool. Spread yoghurt on a platter to taste, top with barley, roasted and raw beetroot, onion, hazelnuts and remaining vinegar and oil, season to taste and serve.