Roasted Root Vegetable and Barley Salad with a Lemon-Herb Dressing

A hearty and healthy salad featuring roasted root vegetables, barley, and a bright lemon-herb dressing. Perfect for a light lunch or a satisfying side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

425

Level

Easy

Yields

4 servings

Cost

£1.09

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Snack•Salad•Side Dish

Cuisine:

British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2mediumParsnips(Peeled and chopped into 1-inch pieces)

£0.60

2mediumCarrots(Peeled and chopped into 1-inch pieces)

£0.20

2mediumBeets(Peeled and chopped into 1-inch pieces)

£0.70

2tablespoonsOlive Oil(For roasting vegetables)

£0.15

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.02

0.5cupPearl Barley(Rinsed)

£0.30

1.5cupsVegetable Broth(Or water)

£0.45

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

3tablespoonsOlive Oil(For the dressing)

£0.15

2tablespoonsFresh Parsley(Chopped)

£0.35

1tablespoonFresh Thyme(Chopped)

£0.40

1cloveGarlic(Minced)

£0.10

1teaspoonDijon Mustard(Optional, for dressing)

£0.05

0.3cupFeta Cheese(Crumbled, optional)

£0.75

Total Cost

£4.38

£1.09 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large bowl, toss the parsnips, carrots, and beets with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
4
While the vegetables are roasting, cook the barley. In a saucepan, combine the rinsed barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and the liquid is absorbed. Fluff with a fork.
5
While barley is cooking, prepare the dressing. In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, parsley, thyme, garlic and Dijon mustard (if using). Season with salt and pepper to taste.
6
In a large bowl, combine the roasted root vegetables, cooked barley, and lemon-herb dressing. Toss gently to coat.
7
Serve warm or at room temperature. Garnish with crumbled feta cheese (optional).

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My Notes

Nutrition Information

Nutrition per serving (350g)

425 kcal / 1778 kJ

Carbs

48g

18% of RDA

Fat

23g

33% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a nuttier flavor, toast the barley in a dry skillet for a few minutes before cooking.

Add other roasted vegetables, such as Brussels sprouts or sweet potatoes, for extra flavor and nutrients.

The salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the dressing just before serving.

If you don't have fresh herbs, you can use dried herbs. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried thyme.

Customize the dressing with other herbs and spices, such as dill, chives, or red pepper flakes.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Small Bowl

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a nuttier flavor, toast the barley in a dry skillet for a few minutes before cooking.

Add other roasted vegetables, such as Brussels sprouts or sweet potatoes, for extra flavor and nutrients.

The salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the dressing just before serving.

If you don't have fresh herbs, you can use dried herbs. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried thyme.

Customize the dressing with other herbs and spices, such as dill, chives, or red pepper flakes.

Roasted Root Vegetable and Barley Salad with a Lemon-Herb Dressing

Ingredients

The Method