Roasted Beetroot And Barley Salad With Balsamic And Blue Cheese Recipe

Ingredients For Roasted Beetroot And Barley Salad With Balsamic And Blue Cheese Recipe

• 4 Medium beetroot, scrubbed, trimmed
• 5 tablespoon Olive Oil, Divided
• 1 cup Pearl barley, rinsed, drained well
• 2 tablespoon Balsamic vinegar
• 2 tablespoon Red wine vinegar
• 2 tablespoon Shallot, Finely Chopped
• 1 tablespoon Light brown sugar
• 60 gram Baby rocket leaves
• 1 Fennel bulb, trimmed, cored, shaved on a vegetable slicer or mandolin
• 0.5 cup Pecans, lightly toasted, very coarsely chopped