Beetroot, Barley & Goat's Cheese Salad
Prep Time
5 mins
Total Time
5 mins
A warm, autumnal salad full of vibrant colours and fresh flavours, this is a salad that kids might actually eat!
Course:
Lunch, Salad, Side Dish, Sides, Thanksgiving
Servings: 4 servings
Ingredients
- 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
Dressing:
- 1 tsp Dijon or wholegrain mustard
- 1 tbsp apple cider vinegar
- squeeze lemon juice
- 6 tbsp extra virgin olive oil
- salt & pepper
Instructions
-
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.
Recipe Notes
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.