Ingredients:

  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 lb (450g) beetroot, peeled and chopped into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 sprig fresh rosemary, leaves removed and chopped (optional)
  • 1 cup (200g) pearl barley, rinsed
  • 4 cups (950ml) vegetable broth (or water)
  • 1/4 teaspoon sea salt
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 4 oz (115g) goat cheese, crumbled
  • 1/4 cup (30g) chopped walnuts or pecans, toasted
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, pepper, and rosemary (if using). Spread in a single layer on the baking sheet. Roast for 35-40 minutes, or until tender and slightly caramelized, flipping halfway through.
  2. While the vegetables are roasting, bring vegetable broth (or water) and salt to a boil in a large pot. Add pearl barley, reduce heat to low, cover, and simmer for 30-40 minutes, or until the barley is tender and chewy. Drain any excess liquid.
  3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, and minced garlic. Season with salt and pepper to taste.
  4. In a large bowl, combine the roasted root vegetables, cooked pearl barley, and half of the maple-dijon dressing. Toss gently to combine.
  5. Divide the salad among plates. Top with crumbled goat cheese, toasted nuts, and chopped fresh parsley. Drizzle with the remaining dressing. Serve warm or at room temperature.