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5 from 1 vote

Pearl barley and roasted beetroot salad with maple balsamic dressing

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


  • 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 tablespoon olive oil
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon maple syrup or honey
  • Salt
  • Black pepper
  • 100 g uncooked pearl barley
  • 40 g walnuts coarsely chopped
  • 30 g fresh rocket arugula


  • 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.