Blood orange, roasted root vegetables and barley salad
Use gorgeous, bright coloured seasonal citrus fruit and earthy root vegetables to chase the winter blues away.
How long will it take?
1 hour 40 minutes
What’s the serving size?
What do I need?
- 1/3 cup barley
- 1 teaspoon salt, divided, plus more to taste
- 1 large parsnip, peeled and cut into sticks
- 3 medium carrots, peeled and cut into sticks
- 4 tablespoons olive oil, divided
- Pepper, to taste
- 1 teaspoon ground flaxseed
- 2 green onions, chopped
- ½ blood orange, juiced (do not discard the pulp)
- ½ cup chopped almonds (or use almond meat leftover from making almond milk)
- ½ blood orange, segmented, to garnish
How do I make it?
- Add the barley to a pot with 2 1/4 cups water and 1/2 teaspoon salt.
- Bring the water to a boil, then reduce the heat to a low simmer, covered, until the barley is tender and the water is absorbed, about 45 minutes.
- Remove from heat and drain off any excess water. This will make 2 cups.
- Preheat the oven to 200º. Place the parsnip and carrots on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt and pepper. Toss to coat evenly.
- Roast for 30 to 40 minutes, until fork-tender and slightly browned. Remove from oven and allow to cool slightly. If you have over 1 cup of vegetables, reserve the rest in the refrigerator for your next salad.
- Set aside the vegetables you are using. In a small bowl, combine the flaxseed and 3 teaspoons water and set aside to soak for at least 1 minute.
- To assemble the salad, combine the green onions, orange juice, soaked flaxseed, and the remaining 3 tablespoons of the olive oil in a medium-sized bowl and stir to combine.
- Add salt and pepper to taste. Add the barley and chopped root vegetables and toss the whole mixture to combine thoroughly.
- Transfer the mixture to a large serving bowl with the segmented orange as garnish.