Roasted vegetable and pearl barley salad with feta: beetroot, carrot and pumpkin from the tray
A warm autumn salad that is a whole dinner: beetroot, carrot and pumpkin roasted until caramelised, red onion charred at the edges, cooked pearl barley, feta, toasted seeds and rocket, all in a honey, lemon and mustard dressing. Roasting draws a sweetness out of root vegetables that boiling never will. Four servings, two of which can go to work tomorrow.
Your own work in that: 25 min.
- Cutting 15 min
- Roasting 35 min
- Barley and mixing 10 min
Step by step
0 / 6 doneCut the vegetables evenly
Heat the oven to 200 °C. Peel the beetroot and carrots; just wash the Hokkaido (the skin is edible). Cut everything into 2 cm cubes, the onion into eighths. Even cubes roast evenly: smaller pieces burn before larger ones soften.
Ingredients: 2 pcs beetroot · 2 pcs carrots · 300 g Hokkaido pumpkin · 1 pcs red onion · 3 tbsp olive oil · 1 tsp salt · ½ tsp black pepper
Two centimetres, all the same sizeSpread on the tray
Toss the vegetables with the olive oil, salt and pepper and spread on a large tray in a single layer, beetroot at one edge so it doesn't stain the rest. If they don't fit, use two trays. Piled vegetables steam and go soggy instead of roasting.
TipBeetroot takes longest. If you have time, put it in 10 minutes before the rest; if not, cut it slightly smaller than the carrot and pumpkin.
One layer, beetroot to the sideRoast until caramelised
Roast 35 minutes, turning halfway. Done vegetables have dark, caramel edges and a knife slides into the beetroot without resistance. For the last 5 minutes add the pumpkin seeds to the edge of the tray to toast.
Dark edges, soft beetroot, toasted seedsCook the barley and make the dressing
Meanwhile rinse the barley and cook in salted water 30–35 minutes, until tender with a slight bite; drain. Shake the dressing ingredients in a jar: olive oil, lemon juice, honey, mustard, crushed garlic, salt. The mustard binds the oil and juice into a smooth dressing.
Ingredients: 3 tbsp olive oil · ½ pcs lemon, juice · 1 tsp honey · 1 tsp mustard · 1 clove garlic · ¼ tsp salt
Barley with a bite, dressing from a jarToss warm
Toss the warm barley with the warm vegetables and half the dressing. Add the rocket and fold twice, so it wilts slightly but doesn't go limp.
Ingredients: 150 g pearl barley · 100 g feta · 3 tbsp pumpkin seeds · 60 g rocket
Warm with warm, rocket lastServe with feta and seeds
Plate, crumble the feta over, scatter the seeds, drizzle with the rest of the dressing. Warm or at room temperature. For tomorrow's box: without the rocket and feta, which you add in the morning; keeps 3 days in the fridge.
Feta, seeds, the rest of the dressing
Before you start
Summer version
Courgette, peppers, aubergine and cherry tomatoes instead of roots, 25 minutes of roasting. Bulgur instead of barley, more lemon instead of honey.
With chicken
Cubed chicken breast tossed with olive oil and paprika, on the same tray for the last 20 minutes: the salad becomes dinner for the hungry.
Soggy instead of roasted
Too many vegetables on the tray or too low a temperature. One layer with gaps, 200 °C, and don't keep opening the oven.
