I was out for a meal a few weeks ago and had a delicious roasted beet salad which was basically a pile of salad leaves surrounded by slices of red & yellow beets and all drizzled with a balsamic dressing.
This weekend I found Black Barley in the health food shop & being a lover of pot parley & pearl barley decided to try it. It has a lot of bite and a nutty flavour so I will be using it again. Already having ideas for a pilaf....
This salad is the result of combining the barley, the beet salad idea together with a delicious roast veg salad I had in Jersey. It has a few parts but none are hard.
Ingredients
Barley
1/4 cup of Black Barley soaked over night, rinsed and then boiled for 10 mins & simmered for 50 minutes until tender. I left this in the pot to cool while I prepared the veg, but it could be made at same time or the previous day.
Braised veg:
1 medium beet washed
1 small sweet potato washed
1 large carrot washed
1/2 small butternut squash.
Do not cut up the veg. Place all in a covered casserole with just a little water. Cover & bake at 390 degrees for about 1 hour until tender.
Roasted veg:
1 red pepper cut in 4 & deseeded
1 red onion cut in 1/2
half a head of anise/fennel sliced in 1/2
Place veg in roasting pan with a small amount of water to just cover the bottom of pan. At about half way through cooking the braised veg add this pan of veg to the oven. The edges of veg should be slightly charred when cooked.
Salad veg:
Romaine lettuce - I used 4 or 5 leaves chopped
1 tomato chopped
2 sticks of celery chopped
hand full of bean sprouts washed & drained
hand full of cilantro chopped
Putting it all together
Slice the braised veg and roasted veg into bite size pieces. Throw all the ingredients into a big salad bowl & drizzle over some balsamic vinegar & some tamari - maybe about a tablespoon of each. Some agarve could be added for sweeter dressing. Toss & serve. I guess it will serve 2 as a meal or 4 as a side. I had a big bowl for lunch & there's plenty left for supper.
Enjoy
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