Quinoa might be the no. 1 superfood grain, but don’t dismiss pearl barley – it has loots of fibres and antioxidants! And this recipe also give you the vitamin-rich roots!
Pearl barley salad with parsnip, carrots and beet root
500 g pearl barley
2 garlic cloves
2 bay leaves
3 beet root
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 tbsp lavender honey (or use whatever honey you have in your pantry)
2 tbsp appel cider vinegar
4 tbsp olive oil
Rinse the pearl barley in cold water, place in a saucepan along with the 2 garlic cloves, and the bay leaves. Add enough water to cover and bring to the boil over medium heat. Lower the heat and simmer until the pearl barley is cooked but still have a bite. About 30 minutes.
Preheat the oven 200C. Peel the carrots, beet root and parsnip, and cut them into medium size cubes. Line a baking tray with baking paper, toss the vegetables with a little olive oil and place them in the baking tray with the thyme and the rosemary. Add sea salt and bake in the oven for 20 minutes.
For the dressing stampel the cooked garlic in a mortar. In a small bowl combine appel cider vinegar and lavender honey, add sea salt and the crusted garlic, whisk in the olive oil.
Toss the warm vegetables with the pearl barley. Add the dressing and combine.
You like this recipe? Print for keepers!: