Warm Beetroot, Barley & Goat’s Cheese Salad
Salads. One of the hardest things to feed to children. Or so we are told. But I think there is a simple reason for this: we rarely think outside the “green leaves with some dressing” box.
Now don’t get me wrong, I love a simple dressed green salad. We have it alongside most meals, and encourage our kids to try it. They usually give it a go, although it can be hard to chew and swallow so isn’t always a success!
But there is one surefire way I can get my kids to eat a salad with enthusiasm – make it a colourful autumnal salad packed with vibrant vegetables, grains and cheese.
A meal in and of itself, but also an excellent side, this salad is just that. Full of gorgeous purples, reds and greens, it is full of fall flavour and warms you from the inside out.
A warm, autumnal salad full of vibrant colours and fresh flavours, this is a salad that kids might actually eat!
- 3 -5 roasted beets, depending on size (I like to get them raw and roast them myself at 200C/400F/gas 6 for 45 mins-1 hour)
- 1 large or 2 small apples, chopped
- 1 diced stalk celery or a handful of shredded Brussels sprouts
- 1 cup cooked barley or quinoa
- handful walnuts or hazelnuts, chopped
- handful fresh parsley or basil, chopped
- 100 g (3 1/2 oz) goat's cheese, crumbled
- 1 tsp Dijon or wholegrain mustard
- 1 tbsp apple cider vinegar
- squeeze lemon juice
- 6 tbsp extra virgin olive oil
- salt & pepper
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If you made them in advance, heat the quinoa and beetroot through and mix with the rest of the salad ingredients. To make the dressing, put all the ingredients in a small jar and shake to combine, then pour over the salad and serve warm.
This is gorgeous served as a side for a large meal or celebration (in which case the servings will stretch to 6-8), but can be a light but filling meal in and of itself. If you want to serve it on its own but make it a little more substantial, throw in a handful of cooked Puy lentils or some chopped cooked bacon or shredded cooked chicken.
