Warm Beetroot and Pearl Barley Salad

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Combining roasted beetroot, caramelised onions, sautéed kale, pearl barley and a sweet orange vinaigrette, this sweet, tart and nutty salad is high in Vitamin C, essential minerals such as potassium, fibre and antioxidants. A few bowls of this and you’ll be ready to combat any colds this season!

h3>Here’s What You Need

[one_half]4 medium beetroot
2 red onions
2 punnets cherry tomatoes
2 tablespoons balsamic glaze
400 g pearl barley
2 oranges
2 cloves garlic
1 bunch parsley[/one_half][one_half_last]200 g kale
40 g pistachios
60 g dried cranberries
5 tablespoons extra virgin olive oil
sea salt and pepper
2 teaspoons wholegrain mustard
2 teaspoons honey
water[/one_half_last]

Here’s What You Do

1. Prepare vegetables
Preheat the oven to 220°C. Line 2 oven trays with baking paper. Peel the beetroot and cut into thin wedges. Cut the onion with its skin into thick wedges. Put the beetroot and onion on the trays with half the oil, season with salt and pepper, and toss to coat.
2. Roast vegetables
Roast beetroot and onion for 25 minutes, then transfer the onion to a bowl. Add the tomatoes to the tray and roast for a further 10 minutes or until the beetroot is tender and tomatoes have blistered. When cool enough to handle, remove onion skins and discard. Drizzle the roasted vegetables with the balsamic glaze and keep warm.
3. Cook pearl barley
While vegetables are roasting, rinse the pearl barley well in a sieve and place in a medium saucepan. Cover with enough water to completely submerge the barley by at least 5 cm. Bring to the boil over medium-high heat. Simmer for 25 minutes or until al dente. Drain well.
4. Make dressing
Meanwhile, juice the orange. Finely chop or crush the garlic. Using a fork, whisk together the garlic, orange juice, 2 tablespoons oil, mustard, honey, salt and pepper in a bowl until combined. Pick the parsley leaves and coarsely chop.
5. Prepare salad ingredients
Remove kale leaves from stem and coarsely tear. Season with salt and drizzle with remaining oil. Massage kale until well coated. Place pistachios in a cold large frypan over medium heat. Toast nuts for 3-4 minutes until lightly golden, tossing frequently. Remove and set aside. Increase heat to medium-high and cook kale for 2-3 minutes, stirring, until wilted.
6. Get ready to serve
Meanwhile, coarsely chop the pistachios. Combine the roasted vegetables, pearl barley, kale, pistachios, dried cranberries and the dressing in a large bowl. Divide among plates to serve.

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Warm Beetroot and Pearl Barley Salad

Course: Salad
Author: The Cook
0 from 0 votes
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Ingredients

  • 4 medium beetroot
  • 2 red onions
  • 2 punnets cherry tomatoes
  • 2 tablespoons balsamic glaze
  • 400 g pearl barley
  • 2 oranges
  • 2 cloves garlic
  • 1 bunch parsley
  • 200 g kale
  • 40 g pistachios
  • 60 g dried cranberries
  • 5 tablespoons extra virgin olive oil
  • sea salt and pepper
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons honey
  • water

Recipe Instructions

  • Preheat the oven to 220°C. Line 2 oven trays with baking paper. Peel the beetroot and cut into thin wedges. Cut the onion with its skin into thick wedges. Put the beetroot and onion on the trays with half the oil, season with salt and pepper, and toss to coat.
  • Roast beetroot and onion for 25 minutes, then transfer the onion to a bowl. Add the tomatoes to the tray and roast for a further 10 minutes or until the beetroot is tender and tomatoes have blistered. When cool enough to handle, remove onion skins and discard. Drizzle the roasted vegetables with the balsamic glaze and keep warm.
  • While vegetables are roasting, rinse the pearl barley well in a sieve and place in a medium saucepan. Cover with enough water to completely submerge the barley by at least 5 cm. Bring to the boil over medium-high heat. Simmer for 25 minutes or until al dente. Drain well.
  • Meanwhile, juice the orange. Finely chop or crush the garlic. Using a fork, whisk together the garlic, orange juice, 2 tablespoons oil, mustard, honey, salt and pepper in a bowl until combined. Pick the parsley leaves and coarsely chop.
  • Remove kale leaves from stem and coarsely tear. Season with salt and drizzle with remaining oil. Massage kale until well coated. Place pistachios in a cold large fry-pan over medium heat. Toast nuts for 3-4 minutes until lightly golden, tossing frequently. Remove and set aside. Increase heat to medium-high and cook kale for 2-3 minutes, stirring, until wilted.
  • Meanwhile, coarsely chop the pistachios. Combine the roasted vegetables, pearl barley, kale, pistachios, dried cranberries and the dressing in a large bowl. Divide among plates to serve.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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