Roasted Beetroot and The Black Farmer Cheddar Salad

Roasted Beetroot and The Black Farmer Cheddar Salad

I recently discovered The Black Farmer cheddar cheese. A deliciously creamy yet mature cheddar with the right amount of zing and not too crumbly. I had a friend coming for lunch and a load of Shillingford Organic beetroot in my fridge so decided on combining the two. I figured the earthiness of the beets alongside the savoury, salty tang of the cheddar would be a great combination so I set to work. As with most of my salads it was an assembly job. I don’t tend to weigh out my ingredients. I just get myself a pretty serving platter and start layering the flavours and textures.

Roasted Beetroot and The Black Farmer Cheddar Salad
Serves 4
Absolutely delicious and so tasty. A perfect lunch for friends and loved ones.
Write a review
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 4 large handfuls of pearl barley cooked to packet instructions
  2. 4 Organic beetroot, washed
  3. 1 bag of organic salad leaves, washed
  4. 1/4 Red onion, finely sliced
  5. The Black Farmer cheddar, as much or as little as you like cut into thin slices
  6. Olive oil or rapeseed oil
  7. Salt and pepper
  8. For the dressing
  9. 1 tbsp wholegrain mustard
  10. 1 tbsp local honey
  11. 1 clove of garlic, peeled and crushed
  12. 1 tbsp apple cider vinager
  13. 6 tbsp olive oil or rapeseed oil
  14. Salt and pepper to taste
Instructions
  1. Preheat your oven to 180C/ gas 4.
  2. Cut the beetroot into small wedges and place on a baking tray. Season with salt and pepper and drizzle with olive oil or rapeseed oil.
  3. Roast for 35 minutes or until cooked right through.
  4. Layer all the ingredients on your serving platter and drizzle with your dressing.
  5. Serve with crusty bread or like me with an extra chunk of The Black Farmer cheddar, oatcakes and fruit.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

Leave a Reply