Toasted barley salad with roast beets & sticky sweet dressing

Cooking Vegetarian Toasted barley salad with roast beets & sticky sweet dressing

This wholesome vegetarian salad gets its bulk from pearl barley which is rich in protein, nutrients and fibre.

Lables: Vegetarian Egg free Fish free Shellfish free Soy free Wheat free
  1. Preheat oven to 190°C/170°C fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.
  2. Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil.
  3. Whisk the oil, vinegar, honey and mustard in a bowl. Season.
  4. Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.
  5. Combine barley, apple, goat's cheese and half the dressing in a large bowl. Add beetroot and asparagus. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs.

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160g pearl barley, washed, dried
1L water
2 bunches baby beetroot, trimmed, scrubbed
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp red wine vinegar
3 tsp honey
3/4 tsp wholegrain mustard
2 bunches asparagus
1 green apple, quartered, sliced
80g goat's cheese, crumbled
2 tbsp pepitas, toasted
Micro herbs, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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