Blood Orange, Roasted Root Vegetable, And Barley Salad Recipe

Name: Blood Orange, Roasted Root Vegetable, And Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 blood orange, juiced (do not discard the pulp); 1/2 cup chopped almonds (or use almond meat leftover from making almond milk); 1/2 blood orange, supremed, to garnish

Servings: persons

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
1/2 blood orange, juiced (do not discard the pulp)
1/2 cup chopped almonds (or use almond meat leftover from making almond milk)
1/2 blood orange, supremed, to garnish

1
Add the barley to a pot with 2 1/14 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.
2
Preheat the oven to 400u00b0 F (200u00b0 C). 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.
3
In a small bowl, combine the flaxseed and 3 teaspoons water and set aside to soak for at least 1 minute.
4
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 supremed orange as garnish.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Blood Orange, Roasted Root Vegetable, And Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blood Orange, Roasted Root Vegetable, And Barley Salad

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