Root Vegetable Salad
This winter Root vegetable and Grain salad turns inexpensive root vegetables into a flavorful side dish or main salad that’s hearty, seasonal, and delicious.
Ingredients
- 1 cup pearl barley
- 3 cups water
- 4 potatoes
- 2 large beetroot
- 1 can chickpeas
- 1 bunch parsley
- ⅓ cup walnuts
- 20 g vegan feta cheese optional
- 1 tsp salt
- 2 tbsp olive oil
Dressing
- 2 tsp dijon mustard
- 2 tbsp olive oil
- ½ lemon juice
- ½ tsp salt
- ½ tsp ground turmeric
Instructions
- Add dry barley to a pot and cover with 3 cups of water. Add a pinch of salt and simmer for about 35 minutes until water is absorbed.
- Peel and chop the potatoes and beetroots and transfer to a baking tray. Drizzle with olive oil and salt. Roast in the oven for about 35 minutes until tender.
- Mix all the dressing ingredients in a small bowl.
- In a serving bowl add cooked barley, chickpeas, vegetables, parsley, chopped walnuts and feta cheese. Pour over the dressing and mix well. Enjoy!