Serves
4
Prep
10
mins
Cooking
60
mins
Toasted Barley & Roasted Beetroot Salad
Directions
Step 1
Preheat oven to 170oC 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.
Step 2
Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender.
Step 3
Whisk the oil, vinegar, honey and mustard in a bowl. Season.
Step 4
Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.
Step 5
Combine barley, apple, goat's 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.
Ingredients
- 2/3 cup McKenzie's Pearl Barley
- 4 cups water
- 2 bunches baby beetroot, trimmed and scrubbed
- 1 1/2 tbs extra virgin olive oil
- 3 tsps honey
- 3/4 tsp wholegrain mustard
- 2 bunches asparagus
- 1 green apple, quartered and sliced
- 80g goat's cheese, crumbled
- 2 tbs pepitas, toasted
