Beetroot salad with barley and hazelnut

Name: Beetroot salad with barley and hazelnut
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
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

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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 4

Author : Lisa Featherby

barley beetroot

Ingredients

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650 gm beetroot (about 3), peeled and halved80 ml (⅓ cup) extra-virgin olive oil2 tbsp cider vinegar130 gm pearl barleyThick natural yoghurt, to taste1 baby target beetroot (see note), peeled and thinly sliced raw on a mandolin½ small red onion, thinly slicedCoarsely chopped roasted hazelnuts, to serve

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Instructions

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Step 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.

Step 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.