Roasted root vegetables and pearl barley
( SERVES 4 )
Photo by Tam West
This recipe can easily be made to serve more people and would be perfect to take to a potluck or shared dinner. Dress it just before you serve it.
For the dressing
- Heat the oven to 220C.
- Cut the carrots and parsnips into even-sized pieces and the turnips and beets into quarters. Place in a large bowl with the shallots. Drizzle over the oil and season with salt and freshly ground black pepper.
- Place in the oven and cook for 25-30 minutes until all the vegetables are just tender.
- Cook the pearl barley in lightly salted boiling water for 20-25 minutes, then drain well. Place in a bowl and squeeze the lemon juice over the pearl barley. Season with salt and freshly ground black pepper.
- Layer the roasted vegetables and pearl barley on a platter. Scatter over the sliced dates and baby greens and drizzle over the dressing just before you are about to serve.
More of Kathy's potluck recipes