Beetroot & carrot fritte...
2019-04-10
Packed with Vitamin C, potassium, manganese, fibre and loads more, beetroot is a...
Beetroot, Barley & Apple Salad
Prep 20
Cooking 60
Serves 6-8
A fresh and delicious salad made with some of our favourite veggies! Beetroot, apples and barley. This easy to make salad is both filling and tasty!
What you will need
- 6 medium beetroot
- 1-2 Tbsp NEW Season it all Shaker (No Salt)
- Olive oil
- 1 cup pearl barley
- 3 cups stock (chicken or vegetable)
- 100g baby spinach
- 2 large apples, cored & sliced
- 2 balls fior di latte mozzarella, drained and torn into chunk
- ½ shallot, thinly sliced
- 2 Tbsp fresh rosemary leaves, finely chopped
- 1 Tbsp wholegrain mustard
- 6 Tbsp rice vinegar or white balsamic vinegar
- 4 Tbsp olive oil
- 1 tsp Natural Herbs & Spices No Added Salt Season It All Seasoning
Method
For the salad:
Preheat oven to 200˚C.
Prepare 6 large squares of tinfoil.
Wash the beetroot well and cut off their tops.
Place on the pieces of tinfoil and drizzle with olive oil.
Season each one well with Natural Herbs & Spices No Added Salt Season It All Seasoning.
Wrap up tightly.
Place on a baking tray and roast for about 60 minutes, until tender and a knife can easily pierce the beetroot.
Allow to cool and then using gloves, remove the skins. Slice into little wedges.
While the beetroot is roasting, cook the barley.
Place barley and stock in a medium sized pot.
Bring to a boil and then cover with a lid and reduce to a gentle simmer for approximately 20-25 minutes until tender and all the stock has been absorbed.
Turn out onto a baking tray and spread out to cool.
For the vinaigrette:
Combine all ingredients in a little bowl and whisk well.
Season with Natural Herbs & Spices No Added Salt Season It All Seasoning.
If you do not have a fruity, sweet vinegar you can add a little drizzle of honey to balance the dressing.
To assemble:
Combine cooked barley, beetroot wedges, apples, baby spinach, mozzarella and shallot.
Drizzle over the vinaigrette just before serving and enjoy!
