Roasted Root Vegetable and Barley Salad

British · Autumn · 45 min · Serves 4 · By Lesapor Test Kitchen

This simple roasted root vegetable and barley salad is perfect for an autumn meal. Root vegetables are the stars, offering a comforting blend of flavors and textures. The barley adds a nutty, chewy element. It's a breeze to prepare, making it ideal for a quick, healthy lunch or dinner.

Ingredients

• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 1 cup pearl barley
• 3 cups water
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh parsley
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the oven to 400°F (200°C).
2. Place the chopped carrots, parsnips, and red onion on a baking sheet. Drizzle with olive oil and season with flaky sea salt and black pepper. Toss to coat evenly.
3. Roast the vegetables in the oven for 25-30 minutes, until tender and caramelized, stirring halfway through.
4. While the vegetables are roasting, rinse the pearl barley under cold water. In a medium saucepan, combine the barley and water. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes or until tender.
5. Drain any excess water from the barley and transfer it to a large serving bowl.
6. Add the roasted vegetables to the barley. Drizzle with balsamic vinegar and sprinkle with chopped fresh parsley. Toss to combine.
7. Season the salad with additional flaky sea salt and black pepper to taste. Serve warm.