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McKenzies Foods logo Recipe photo of Toasted Barley & Roasted Beetroot Salad
Serves
4
Prep
10
mins
Cooking
60
mins
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Home » Recipes » Salads » Toasted Barley & Roasted Beetroot Salad

Toasted Barley & Roasted Beetroot Salad

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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

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Related Products


  • McKenzie's Pearl Barley 500g

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