Roasted beetroot with blackberries, pearl barley and goat cheese: An unlikely but unbeatable combination

What would a late-summer walk look like on a plate? Perhaps roasted beetroot with pearl barley and marinated blackberries, a dish as colorful as September.

Blackberry picking is a cherished late-summer ritual. The hedges appear in cities as well as the countryside, offering fruit that works both as a snack during a walk and as a rewarding find for committed foragers.

Blackberries bring intense flavor to crumbles, cakes and jams. Their fruity acidity also works in salads, alongside roasted meat, smoked ham and, as in this recipe, creamy goat cheese.

A dressing made with blackberries and sherry vinegar gives the sweet, earthy beetroot a more glamorous finish. The result is a vegetarian dish that pairs roasted vegetables and pearl barley with the sharp, colorful lift of marinated fruit.