Thursday, 26 April 2018

Beetroot salad with barley and hazelnut

01:31 Posted by Dhaval
Cooked every which way,with the tops thrown in for good measure, beetroot is a no-waste autumn favourite.

As autumn heralds the start of root vegetable season, beetroot becomes a kitchen staple, its earthiness adding heft and brightness to dishes, be it raw, steamed, or roasted. Raw, beetroot is best grated or sliced thinly and tossed into salads consider pairing it with proteins such as eggs, yoghurt or chicken, or contrast its depth with pear and a sprinkle of sumac. Whole grains will add substance and texture, too.

Beetroot salad with barley and hazelnut

Roasting might well be the best way to cook beetroot, especially when it caramelises a little around the edges. If you’d prefer to preserve its tenderness, however, steam it, or add a little water to the roasting pan and half-steam, half-roast it. For even less fuss, throw it in skin-on, then peel later. And don’t forget those leafy tops they’re brilliant stir-fried or braised, so don’t leave them behind.


Roasted beetroot keep well consider making a double batch to use in salads during the week.

Beetroot salad with barley and hazelnut 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, peeled and thinly sliced raw on a mandolin
  • ½ small red onion, thinly sliced
  • Coarsely chopped roasted hazelnuts, to serve

  1. Preheat oven to 200°C. Toss halved beetroot in 1 tbsp oil in a roasting pan, season to taste and add 60 ml water. Cover tightly with foil and roast until tender (45-55 minutes). Cool, then toss with half the vinegar and 1½ tbsp oil.
  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.