Blood Orange, Roasted Root Vegetable, and Barley Salad

recipe image

Photo by James Ransom
  • Serves
Author Notes

Winter the attach I are living in Finland is frigid — genuinely frigid. And the handiest blueprint to brighten up your day, personally, is to make use of sufficient, sparkling-colored, contemporary seasonal citrus fruit and earthy root vegetables that can trudge any cold weather blues away. This recipe makes use of blood orange and slack-roasted parsnips and carrots mixed with hearty cooked barley for a sturdy and fulfilling salad. —EatSimplyEatWell

Test Kitchen Notes

WHO: EatSimplyEatWell is a Seattle native who now lives in Helinski, Finland.

WHAT: An earthy frigid weather salad that is correct ample to eat one year-spherical.

HOW: Drown out the cold weather by combining sparkling cold weather citrus with barley, roasted root vegetables, green onions, and olive oil. Toss with flaxseeds and add almonds for one more crunch.

WHY WE LOVE IT: Jewel-toned citrus with roasted vegetables is a form of combos that also can fair no longer advance to thoughts true away, nevertheless once served, makes profitable sense: The marginally candy caramelized edges of the carrots and parsnips steadiness the bitterness of the blood orange flesh. The unsuitable of earthy grains tie the total ingredient collectively, solidifying this salad’s space in our cold weather dinner rotation. —The Editors

  • Test Kitchen-Permitted


  • 1/3 cup


  • 1 teaspoon

    salt, divided, plus more to taste

  • 1

    mountainous parsnip, peeled and lower into sticks

  • 3

    medium carrots, peeled and lower into sticks

  • 4 tablespoons

    olive oil, divided

  • Pepper, to taste

  • 1 teaspoon

    ground flaxseed

  • 2

    green onions, chopped

  • 1/2

    blood orange, juiced (develop no longer 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. Raise the water to a boil, then reduce the warmth to a low simmer, lined, until the barley is soft and the water is absorbed, about forty five minutes. Get rid of away from heat and drain off any excess water. This would most definitely diagram 2 cups.
  2. Preheat the oven to 400º F (200º C). Location 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-soft and relatively browned. Get rid of away from oven and allow to cool relatively. While you would possibly maybe most definitely maybe most definitely even have over 1 cup of vegetables, reserve the comfort within the fridge to your subsequent salad. Space apart the vegetables you are the usage of.
  3. In a diminutive bowl, mix the flaxseed and 3 teaspoons water and repair apart to soak for no lower than 1 minute.
  4. To assemble the salad, mix the golf green onions, orange juice, soaked flaxseed, and the final 3 tablespoons of the olive oil in a medium-sized bowl and hurry to mix. Add salt and pepper to taste. Add the barley and chopped root vegetables and toss the total mixture to mix totally. Transfer the mix to a mountainous serving bowl with the supremed orange as garnish.

Learn Extra

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button