Goat Cheese Beet Barley Salad

Step by step

Method

1. 01

   Preheat the oven to 200 degrees C.

2. 02

   Dice the peeled beets into bite-sized cubes, toss with 10g of olive oil and a pinch of salt, then roast on a baking sheet for 35 minutes until tender.

3. 03

   In a medium saucepan, combine barley, water, and 2g of salt. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until cooked through. Drain any excess water and allow to cool.

4. 04

   Whisk the remaining olive oil, lemon juice, remaining salt, and black pepper together in a small bowl to make the dressing.

5. 05

   Combine the cooked barley, roasted beets, baby spinach, walnuts, and crumbled goat cheese in a large salad bowl.

6. 06

   Drizzle with dressing, toss gently to combine, and serve immediately.