Serves 2
110 min
Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing
Recipe GLPR41e5f7d759cf62
A vibrant vegetarian salad featuring tender roasted beetroot, carrots, and leeks tossed in a sweet and tangy maple balsamic dressing, combined with chewy pearl barley, toasted walnuts, and peppery rocket. The roasted vegetables develop caramelized edges while remaining soft and sweet, creating a perfect balance with the nutty barley and fresh greens.
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Ingredients
4 medium Fresh beetroot, peeled and cut into wedges
5 medium Carrots, halved lengthwise then cut into 2-inch chunks
2 medium Leeks, trimmed and cut into 1-inch chunks
3 tbsp Balsamic vinegar
3 tbsp Maple syrup
4 tbsp Extra virgin olive oil
Salt
Black pepper
100 g Pearl barley, uncooked
40 g Walnuts, coarsely chopped
30 g Fresh rocket (arugula)
Directions
Preheat your oven to 375°F (190°C). Line a large roasting tray with parchment paper if desired.
In the roasting tray, combine the prepared beetroot wedges, carrot chunks, and leek pieces. Drizzle with the olive oil, balsamic vinegar, and maple syrup. Season generously with salt and freshly ground black pepper.
Toss all the vegetables together with a spoon until every piece is evenly coated with the dressing.
Place the tray in the preheated oven and roast for approximately 90 minutes, stirring halfway through, until the vegetables are very tender and the edges are lightly caramelized and crispy.
After the vegetables have been roasting for about 1 hour, bring a pot of salted water to a boil. Add the pearl barley and simmer for approximately 30 minutes, or until tender but still slightly chewy. Drain the cooked barley and transfer to a bowl.
Fold the chopped walnuts into the warm cooked barley.
To serve, divide the barley and walnut mixture between serving plates. Arrange the roasted vegetables on top, scatter the fresh rocket over the salad, and drizzle with any remaining dressing from the roasting tray.
