Thomasina Miers Recipe for Roasted Beet, Blackberry and Barley Salad with Goat Cheese | The new flexitarian
Blackberry picking is a pleasant end-of-summer ritual. Brambles grow both in town and in the countryside; not only do their fruits make a delicious snack for passers-by, but, for more organized pickers, their intense flavor is pure bliss in any crumble, pie or jam. That same acidity also works wonders in salads, whether with pan-fried meat (venison, pigeon and steak work well), raw ham or, as here, with rich goat cheese.
Roasted Beets, Blackberries, and Barley with Goat CheeseBlackberry and sherry vinaigrette adds extra sparkle to sweet, earthy beets.
Preparation 20 minsCooking 45 minsServes 4
800g beets – try the candy and striped varieties, as well as the red3 red onions3 tbsp olive oil2 tbsp balsamic vinegarSalt and black pepper2 sprigs of rosemary, leaves picked250g pearl barley1 large handful of mint, most coarsely chopped, with a few sprigs reserved for garnish
For the vinaigrette150 g blackberries3 tbsp cider or sherry vinegar1 tsp Dijon mustard1 tsp honey or brown sugar5 tbsp hr olive oil
< p class="dcr-3jlghf">To serve125g fresh goat cheese (check label if vegetarian) 70g roasted pumpkin seeds 100g watercress, or other salad leavesPreheat oven to 200C (180C fan)/390F/gas 6 and line one or two large baking sheets with parchment paper.
Scrub the beets to clean them, then cut them into quarters or eighths, depending on their size. Peel the onions and also cut them into wedges, reserving a quarter of the onion for the dressing. Toss the remaining beets and onion wedges in the oil and vinegar and season generously. Arrange on trays and sprinkle with rosemary leaves. Roast for 35-45 minutes, stirring the vegetables several times during cooking.
Meanwhile, cook the pearl barley according to package directions, then drain and season with a tablespoon of olive oil and salt and pepper to taste.
To make the vinaigrette, finely chop the reserved onion quarter, put it in a small bowl with the blackberries, vinegar, mustard, honey and plenty of seasoning, and let sit for at least 20 minutes.
Once cooked, mix the mixture of caramelized beets and onions in pearl barley with chopped mint and as much roasting juice as possible. Arrange the leaves on a large platter and garnish with the barley, beets and onions. Whisk the olive oil into the blackberry vinaigrette, then pour over the entire salad. Taste and adjust seasoning, then crumble over goat cheese, sprinkle with pumpkin seeds and reserved mint leaves, and serve. cheese instead, or make a rich pumpkin seed and garlic mint oil to drizzle on at the end.
Blackberry picking is a pleasant end-of-summer ritual. Brambles grow both in town and in the countryside; not only do their fruits make a delicious snack for passers-by, but, for more organized pickers, their intense flavor is pure bliss in any crumble, pie or jam. That same acidity also works wonders in salads, whether with pan-fried meat (venison, pigeon and steak work well), raw ham or, as here, with rich goat cheese.
Roasted Beets, Blackberries, and Barley with Goat CheeseBlackberry and sherry vinaigrette adds extra sparkle to sweet, earthy beets.
Preparation 20 minsCooking 45 minsServes 4
800g beets – try the candy and striped varieties, as well as the red3 red onions3 tbsp olive oil2 tbsp balsamic vinegarSalt and black pepper2 sprigs of rosemary, leaves picked250g pearl barley1 large handful of mint, most coarsely chopped, with a few sprigs reserved for garnish
For the vinaigrette150 g blackberries3 tbsp cider or sherry vinegar1 tsp Dijon mustard1 tsp honey or brown sugar5 tbsp hr olive oil
< p class="dcr-3jlghf">To serve125g fresh goat cheese (check label if vegetarian) 70g roasted pumpkin seeds 100g watercress, or other salad leavesPreheat oven to 200C (180C fan)/390F/gas 6 and line one or two large baking sheets with parchment paper.
Scrub the beets to clean them, then cut them into quarters or eighths, depending on their size. Peel the onions and also cut them into wedges, reserving a quarter of the onion for the dressing. Toss the remaining beets and onion wedges in the oil and vinegar and season generously. Arrange on trays and sprinkle with rosemary leaves. Roast for 35-45 minutes, stirring the vegetables several times during cooking.
Meanwhile, cook the pearl barley according to package directions, then drain and season with a tablespoon of olive oil and salt and pepper to taste.
To make the vinaigrette, finely chop the reserved onion quarter, put it in a small bowl with the blackberries, vinegar, mustard, honey and plenty of seasoning, and let sit for at least 20 minutes.
Once cooked, mix the mixture of caramelized beets and onions in pearl barley with chopped mint and as much roasting juice as possible. Arrange the leaves on a large platter and garnish with the barley, beets and onions. Whisk the olive oil into the blackberry vinaigrette, then pour over the entire salad. Taste and adjust seasoning, then crumble over goat cheese, sprinkle with pumpkin seeds and reserved mint leaves, and serve. cheese instead, or make a rich pumpkin seed and garlic mint oil to drizzle on at the end.
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