Toasted barley salad with roast beets & sticky sweet dressing

Toasted barley salad with roast beets & sticky sweet dressing

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

The ingredient of Toasted barley salad with roast beets & sticky sweet dressing

  1. 160g (2/3 cup) pearl barley, washed, dried
  2. 1L (4 cups) water
  3. 2 bunches baby beetroot, trimmed, scrubbed
  4. 1 1/2 tablespoons extra virgin olive oil
  5. 1 1/2 tablespoons red wine vinegar
  6. 3 teaspoons honey
  7. 3/4 teaspoon wholegrain mustard
  8. 2 bunches asparagus
  9. 1 green apple, quartered, sliced
  10. 80g goats cheese, crumbled
  11. 2 tablespoons pepitas, toasted
  12. Micro herbs, to serve

The instruction how to make Toasted barley salad with roast beets & sticky sweet dressing

  1. Preheat oven to 190u00b0C/170u00b0C 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, goats 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.

Nutritions of Toasted barley salad with roast beets & sticky sweet dressing

calories: 376.664 calories
calories: 15 grams fat
calories: 5 grams saturated fat
calories: 43 grams carbohydrates
calories:
calories:
calories: 12 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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