Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 1 bunch Dutch carrots, scrubbed
- 3 medium beetroot bulbs, halved, thinly sliced
- 2 1/2tablespoons olive oil
- 1 lemon, 1 tbs juiced
- 30grams baby spinach
- 1/3 cup pearl barley
- 1 anchovy fillet, optional
Method
Step 1 of 5
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2 of 5
Place carrot and beetroot on tray. Drizzle with 2 tbs oil, season and bake for 40 minutes or until golden and tender.
Step 3 of 5
Meanwhile, heat a small saucepan over medium heat. Toast barley, stirring constantly, for 2-3 minutes or until golden. Add 2 cups water and bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes or until tender. Drain. Refresh under cold water. Drain.
Step 4 of 5
Combine juice, anchovy, if using, and remaining oil in a small bowl. Season with pepper.
Step 5 of 5
Combine spinach, barley and half the dressing in a bowl. Top with carrot and beetroot, drizzle with remaining dressing and serve.
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