• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Roasted root vegetables and pearl barley

Roasted root vegetables and pearl barley
( SERVES 4 )

Kathy Paterson

Publication: Bite

Bite

Ratings: No ratings yet

Roasted root vegetables and pearl barley

Photo by Tam West

No ratings yet

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.

Ingredients

750 g Mixed baby root vegetables, use up to 1kg, such as different coloured carrots, turnips and golden (yellow) beetroot, scrubbed
1 small Parsnip, use up to 2, peeled
2 Shallots, cut into wedges
2 Tbsp Extra virgin olive oil, or rapeseed oil
1 cup Pearl barley, rinsed
½ Lemon, use the juice only
4 Medjool date, stones removed and sliced
4 handfuls Baby kale, or other small edible green leaves, optional

For the dressing

2 Tbsp Lemon juice, use up to 3
1 tsp Dijon mustard
1 tsp Runny honey
4 Tbsp Extra virgin olive oil, or rapeseed oil

Directions

  1. Heat the oven to 220C. 
  2. 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. 
  3. Place in the oven and cook for 25-30 minutes until all the vegetables are just tender. 
  4. 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. 
  5. 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

  • Cress and orange salad
  • Onion tart
Your rating?
comment

https://www.eatwell.co.nz/recipe/16965/Roasted-root-vegetables-and-pearl-barley/

Collections you may like

Make ahead dinners

Make ahead dinners

Roast chicken

Roast chicken

Healthy dinner night

Healthy dinner night

Sponsored Great Beef. Fresh Inspiration.

Great Beef. Fresh Inspiration.

Stories you may like

4 bites: TV dinners

4 bites: TV dinners

Warren Elwin
Home comforts

Home comforts

Kathy Paterson
4 Bites: Fast fish dishes

4 Bites: Fast fish dishes

Warren Elwin
5 of the best fish pies

5 of the best fish pies

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Chickpea eggplant salad

    Chickpea eggplant salad

  • Dark chocolate and brandied fig truffles

    Dark chocolate and brandied fig truffles

  • Ripe’s raw energy salad

    Ripe’s raw energy salad

  • Eskimo lolly cake

    Eskimo lolly cake

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Yoghurt, mint and barley soup

    Yoghurt, mint and barley soup

  • Leftover chicken, barley and mushroom risotto

    Leftover chicken, barley and mushroom risotto

  • How to make peppermints and barley sugars the old-fashioned way

    How to make peppermints and barley sugars the old-fashioned way

  • Pearl barley and fennel risotto with fresh snapper

    Pearl barley and fennel risotto with fresh snapper

  • Barley, leek and bacon soup

    Barley, leek and bacon soup

  • Homemade tipples: Lemon or Lime water

    Homemade tipples: Lemon or Lime water

  • Pearl barley and brussels sprout salad

    Pearl barley and brussels sprout salad

  • Roasted carrot and barley stew

    Roasted carrot and barley stew

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top