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Roasted Beetroot And Barley Salad With Balsamic And Blue Cheese Recipe

Recipe By Taste

This light beetroot, barely and blue cheese salad can be served as a tasty side or a main for mums special day. Recipe by curtis stone.

4.3
22 Rating -
Rate
Vegdiet
1hr 30minstotal
15minsPrep
1hr 15minsCook
1hr 30m.total
15m.Prep
1hr 15m.Cook
Roasted Beetroot And Barley Salad With Balsamic And Blue Cheese
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Ingredients for Roasted Beetroot And Barley Salad With Balsamic And Blue Cheese Recipe

  • 1 Medium beetroot, scrubbed, trimmed
  • 1.25 tablespoon Olive Oil, Divided
  • 1/4 cup Pearl barley, rinsed, drained well
  • 1/2 tablespoon Balsamic vinegar
  • 1/2 tablespoon Red wine vinegar
  • 1/2 tablespoon Shallot, Finely Chopped
  • 1/4 tablespoon Light brown sugar
  • 15 gram Baby rocket leaves
  • 1/4 Fennel bulb, trimmed, cored, shaved on a vegetable slicer or mandolin
  • 0.13 cup Pecans, lightly toasted, very coarsely chopped
Nutrition
value
742
calories per serving
46 g Fat21 g Protein70 g Carbs31 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    21g
  • Carbs
    70g
  • Fiber
    31g

MacroNutrients

  • Carbs
    70g
  • Protein
    21g
  • Fiber
    31g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    837mg
  • Iron
    15mg
  • Vitamin A
    20mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    318mg
  • Manganese
    5mg
  • Phosphorus
    563mg
  • Selenium
    21mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste