This delish bowl is ideal for those who really love their vegies. With a hint of honey, there's a surprising sweetness to it that will bring a smile.
- 5 Tbsp olive oil
- 6 fresh baby beets
- 2 tsp honey
- ¾ cup pearl barley
- 1 bunch fresh baby carrots
- 1 tsp ground coriander
- 1 tsp fennel seeds, crushed
- ½ cup quinoa
- 1 ½ Tbsp vinegar
- 150 g goat's cheese, crumbled
- ¼ cup picked fresh chervil
- ¼ cup parsley
- ¼ cup dill
- Preheat oven to 200°C. Place 1 tablespoon of olive oil in a baking dish and heat in oven while oven is warming.
- Peel beetroots and trim ends. Cut into thin wedges. Take a piece of foil large enough to enclose all the beetroot and place on work surface. Put the beetroot and honey on top and drizzle with 1 tablespoon of oil. Season well with salt and black pepper. Enclose beetroot loosely in foil and shake to coat in oil and honey. Place on a baking tray and roast for 45-50 minutes or until beetroot is tender.
- Meanwhile, place barley in a medium saucepan with 6 cups (1.5L) of water, cover and bring to the boil. Reduce heat to low and cook for 45-50 minutes or until just tender. It may take a bit longer, but the barley should still have a bit of bite to it when tested. Drain, rinse under cold water, drain again and set aside.
- Scrub baby carrots and trim ends. Cut any larger ones in half lengthways. Place carrots in the hot oil and sprinkle over coriander and crushed fennel seeds. Season with salt and pepper and toss to combine. Roast for 25-30 minutes, or until tender.
- Cook quinoa while vegetables and barley are cooking. Bring 1 cup (250ml) of water to the boil in a medium saucepan. Add quinoa, cover, reduce heat to low and simmer for 15 minutes until all the water has been absorbed. Remove from the heat, place a clean tea towel over the saucepan and put the lid back on; this will help absorb any remaining moisture. Leave for 10 minutes.
- Combine the barley and quinoa. Combine remaining 3 tablespoons of oil with the vinegar and season with salt and pepper. Drizzle half over grains and toss to combine.
- Combine the herb salad ingredients. Arrange the beetroot and carrots on top of grains and add pieces of goat’s cheese. Scatter with the herb salad and drizzle with remaining dressing.
This salad keeps well in the fridge, so any leftovers are perfect for lunch or dinner the next day.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.4 g|
|Total carbohydrates||36.1 g|
|- Sugars||7.0 g|
|Dietary fibre||8.7 g|