SALAD SERIES // Roasted Beets with Pearl Barley and Sumac

 

3 days' worth

INGREDIENTS

Ingredients
3 large beetroots, peeled
2 apples, roughly chopped
3 cups pre cooked pearl barley
1 bunch of parsley, roughly picked
1 cup slivered almonds
3 cups baby spinach leaves
45g goats cheese

Dressing
2 tbs apple cider vinegar
2 tsp dijon mustard
1 tsp honey
1 tsp sumac
5 tbs extra virgin olive oil
pinch of salt and pepper

METHOD

Method

  • Throw the beets in an oven tray with some garlic, thyme, olive oil and salt & pepper and roast them in the oven for 30 minutes at 180 degrees, or until they’re tender.
  • Toast the almonds by throwing them into a dry pan over low heat and toss them until they’re golden brown.
  • Roughly chop 1/2 an apple, making sure you cut around the core.
  • For the dressing, pour all of the ingredients into a small jar, throw on the lid and shake for 30 seconds.
  • To construct the salad, in a large bowl place 1/3 of the roasted beets, 1 cup of pearl barley, 1/3 cup toasted 
almonds, 1 cup of spinach leaves, 1/3 of the parsley and the chopped apple. Season generously with salt and pepper and when it’s ready to serve pour over around 1/3 of the dressing (take the jar with you to work if need be) Give the salad a good mix, throw on a plate and then top with around 15g of crumbled goats cheese and a pinch of sumac.
  • Repeat with the remainder of the salad and you have lunch for three days!

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