Golden Beetroot & Barley Salad
Golden Beetroot & Barley Salad
Serves 3-4
Ingredients
500g golden beetroot
1 Tbsp olive oil
1/4 tsp salt
3/4 cup pearl barley
1 stock cube
1 L water
1/2 cup sunflower seeds
100g rocket (about 2-3 cups)
1/2 cup mint leaves
1-2 cups (a handful) of baby beetroot leaves, shredded (if you have sorrel leaves, you could use these instead)
1/2 cup soft feta cheese (persian feta or goat milk feta)
Chilli flakes (to serve)
For the dressing
3 Tbsp sherry vinegar
2 Tbsp maple syrup
3 Tbsp sultanas
2 small shallots, finely chopped
1/2 tsp saffron threads
Method
Toss the beetroot with 1 Tbsp olive oil and 1/4 tsp salt. Place on a baking tray and roast in the oven at 200˚C for 30 minutes or until soft
While the beetroot roasts, cook the barley. Put the barley, stock cube and 1L water in a saucepan, bring to the boil then simmer with the lid off for 35 minutes or until all the liquid has been absorbed.
Place all dressing ingredients in a small saucepan, bring to just about boiling then remove from heat and set aside to infuse for 10 minutes.
Combine the roasted beetroot, barley and the dressing in a bowl, then add sunflower seeds, rocket, mint leaves, baby beetroot leaves, feta and chilli flakes. Toss gently to combine. Serve while still warm but not hot.
