Wednesday, 8 April 2015

Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing

I have an issue with this salad. The original recipe says to roast the veg for 1 and a half hours but if I'd done that they would have been incinerated, so I changed it to 45 mins and they were perfect. Also all my lovely glaze burnt and stuck to the pan so there were no lovely juices to drizzle over. I'm not sure if it's just that my oven is hotter than most or what but definitely be careful with this recipe.

Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing 
(from Amuse Your Bouche)
(Serves 2)

2 medium leeks, trimmed and cut into 1 inch chunks
5 medium carrots, halved lengthwise then cut into 2 inch chunks
4 fresh beetroot, peeled and cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp maple syrup or honey
Black pepper
100g uncooked pearl barley
salad leaves

Heat the oven to 190°C . Place the vegetables in a large roasting tray, and add the olive oil, balsamic vinegar, maple syrup, and plenty of salt and black pepper. Mix well with a spoon until evenly coated. Place in the oven and roast for around 45 mins, or until soft and slightly crispy on the edges.

Meanwhile bring a pan of water to the boil and cook the barley according to packet instructions. 

When the pearl barley is cooked, drain it. 

Divide the salad leaves between 2 bowls and then top with the barley followed by the  roasted vegetables drizzled with any excess dressing.

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