Pearl Barley and Roasted Beetroot Salad
Calories:
Ingredients
- 2 inch medium leeks trimmed and cut into 1 chunks
- 5 inch medium carrots halved lengthwise then cut into 2 chunks
- 4 fresh beetroot peeled and cut into wedges
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup or honey
- Salt
- Black pepper
- 100 g uncooked pearl barley
- 40 g walnuts coarsely chopped
- 30 g fresh rocket arugula
Instructions
- Heat the oven to 190°C (Gas Mark 5 / 375°F). Place the prepared vegetables in a large roasting tray, and add the olive oil, balsamic vinegar, maple syrup, and plenty of salt and black pepper. Mix well with a spoon until evenly coated. Place in the oven and roast for around 1 and a half hours, or until soft and slightly crispy on the edges.
- An hour or so after putting the vegetables in the oven, put the pearl barley in a pan of water to boil - it will probably take around 30 minutes.
- When the pearl barley is cooked, drain it, and add the walnuts. Serve with the fresh rocket and roasted vegetables, drizzled with any excess dressing.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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