Crunchy Beet, Apple, Fennel & Cheddar Salad
Clock Image
Total: 30 mins
Tender roast beetroot and sweet fennel go for a texture tumble with slices of crisp apple, chewy grains of pearl barley and soft savoury hunks of cheddar cheese, all drenched in a tangy garlic and mustard dressing.
This recipe is a:
See this week's box.
575 kcal
(per portion)
Ingredients you'll need
  • 75g pearl barley
  • 1 beetroot
  • 1 fennel bulb
  • 100g cheddar
  • A large handful of flat leaf parsley
  • 1 apple
  • 1 garlic clove
  • 1 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
  • Small pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Scrub the beetroot and cut it into 1-2cm-thick wedges (see our tip on beetroot prep, overleaf). Trim the dry tips off the fennel bulb, setting any fronds aside for garnishing. Cut the fennel into 1cm-thick slices. Spread the beetroot and fennel out on a baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 25 mins, till both are tender.

  • 2.

    Meanwhile, tip the pearl barley into a small pan and add a pinch of salt. Top up the pan with enough boiling water to cover the barley by 2-3cm. Bring to the boil, then reduce to a simmer, cover and cook for 20-25 mins, till tender.

  • 3.

    While the rice and veg cook, cut the cheddar into 1cm-thick cubes. Roughly chop the parsley leaves and stalks. Quarter the apple and slice out the core. Cut the apple into thin slices. Set aside.

  • 4.

    Peel the garlic and grate it into a bowl. Add 1 tbsp each wholegrain mustard, cider vinegar and olive oil to the garlic. Season with a little salt and pepper. Stir well to make a dressing.

  • 5.

    When the barley is tender, drain it and rinse with cold water to cool it down. Shake dry and tip the barley into a bowl. Add the fennel and beetroot, the cheddar, parsley and apple. Fold through the mustard dressing and serve.