Roast Beetroot & Blood Orange Salad

Cooking time
Serves2-4 people
Vegetarians Vegans
Roast Beetroot & Blood Orange Salad

Perefctly balancing the crisp freshness of spring with the earthiness of winter, this warm salad brings together some of our New Year favourites. It features two types of beetroot – purple and cand-striped chioggia – and you'll roast half of them till they're tender and sweet, while keeping half raw and crunchy. Alongside them is one of our seasonal highlights: zingy blood oranges, as well as peppery rocket and ainiseedy fennel. A glorious green dressing brings all the flavours together.


  • 75g pearl barley
  • 2 tsp sunflower seeds
  • 2 beetroot, weighing approximately 200g
  • 2 chioggia beetroot, weighing approximately 200g
  • 1 fennel
  • 3 blood oranges
  • 100g rocket

Prep: 25 mins | Cook: 30 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Tip the pearl barley into a pan and pour over enough hot water from the kettle to cover it by 1cm. Pop a lid on the pan and bring to a simmer. Turn the heat down a little and simmer for 25-30 mins till tender (keep your eye on the pan and add more water if the barley starts to dry out).
2. Meanwhile, tip the sunflower seeds into a dry frying pan. Toast over a medium heat for 2-3 mins, shaking the pan, till golden and nutty smelling. Tip into a bowl.
3. Peel and slice the beetroot, chioggia beetroot and fennel as thinly as you can – use a mandoline or the slicing attachment on a food processor if you have one. Place half the sliced beetroot, chioggia and fennel on a baking tray lined with baking paper. Drizzle with a little olive oil and season with salt and pepper. Turn to coat in the seaosnings. Roast for 15-20 mins till the veg has softened and is starting to char at the edges.
4. Place the remaining sliced veg in a large bowl. Squeeze over the juice from half a blood orange (keep the other half for later). Add a pinch of salt and toss together. Set aside.
5. Cut the ends from the remaining whole oranges so they stand up on your board. Slice the skin off, removing as much white pith as possible. Cut into thin slices.
6. Tip half the rocket into a small blender. Squeeze in the juice from the remaining orange half. Pour in 4 tbsp cold water. Add a pinch of salt and pepper. Whizz together. No processor? Finely chop the rocket and whisk with the orange juice and water.
7. Drain the pearl barley and briefly rinse under cold water. Tip into a bowl and mix in half of the rocket dressing to lightly coat it.
8. Arrange the remaining rocket on a platter. Scatter over the dressed barley.Layer the blood orange slices, raw beetroot, chioggia and fennel over the top. Finally add the roast veg. Drizzle over the remaining rocket dressing and scatter over the sunflower seeds to serve.
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