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
2017-03-29 20:47:18
Serves 4
Absolutely delicious and so tasty. A perfect lunch for friends and loved ones.
Total Time
45 min
Ingredients
- 4 large handfuls of pearl barley cooked to packet instructions
- 4 Organic beetroot, washed
- 1 bag of organic salad leaves, washed
- 1/4 Red onion, finely sliced
- The Black Farmer cheddar, as much or as little as you like cut into thin slices
- Olive oil or rapeseed oil
- Salt and pepper
- For the dressing
- 1 tbsp wholegrain mustard
- 1 tbsp local honey
- 1 clove of garlic, peeled and crushed
- 1 tbsp apple cider vinager
- 6 tbsp olive oil or rapeseed oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 180C/ gas 4.
- 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.
- Roast for 35 minutes or until cooked right through.
- Layer all the ingredients on your serving platter and drizzle with your dressing.
- Serve with crusty bread or like me with an extra chunk of The Black Farmer cheddar, oatcakes and fruit.
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