Roast Veggies barley salad + horseradish avocado yoghurt dressing

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Beetroot is stunning. Its rich colour and sweet taste blows me away, roasted, raw or pickled. Carrots also are beautiful, my mother said that in the picture above the carrots look as if they had captured the sunlight inside them, almost glowing. Nothing can really beat a pile of overflowing pile of golden, caramelised, sweet roasted vegetables. I mean, really who doesn’t like it? I sure do.

This is one of the best salads paired with a horseradish and avocado yoghurt dressing and some beautiful barley as a base. Its really simple too!The roast veggies are wonderfully sweet and tender, the yoghurt dressing smoothes out the sweetness while also give your tastebuds a good kick from the horseradish. The mix can go great on barley like I have here, or on a nice hunk of toast, with a poached egg or with some lovely pan fried steak coated in garlic, chilli, parsley and sliced, like we had last night for dinner on top of this gorgeous salad.

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Roast Veggies Barley salad

  • a bunch of baby beetroot, or 3 medium-large beetroot cut into quarters
  • a bunch of baby carrots, or 4 large carrots cut length ways
  • Fresh asparagus, 12-14 spears, woody ends snapped off
  • olive oil or avocado oil
  • an orange
  • salt & pepper
  • balsamic vinegar
  • good quality raw runny honey
  • a good handful of fresh parsley, finely chopped
  • a handful of pumpkin seeds, toasted until popped

Horseradish Avocado Yoghurt 

  • 3-4 heaped tablespoons of thick greek yogurt
  • half an avocado
  • 2-3 tablespoons of grated fresh horseradish, or more to taste
  • 2 tablespoons of oil, avocado and olive work well
  • Salt & pepper
  • juice of half a small lemon

Roast vegetables salad: Preheat the oven to 190 C. Lay the carrots and asparagus out on a large baking tray with a layer of baking paper underneath. place the beetroot on some tin foil on the same tray and create a bowl out of the tin foil around the beetroot to catch the juices and stop it from spreading its lovely odour everywhere. drizzle all the vegetables with oil, squeeze the juice of the orange over and season generously with salt and pepper.toss the carrot and the asparagus so all are coated nicely with the flavours. On the beetroot, drizzle over some balsamic vinegar, the sweet flavour of the beetroot and the acidity of the balsamic balance wonderfully together! Scrunch another layer of tinfoil over the beetroot so it steams in the oven. Pop in the preheated oven and cook for 20-30 minutes on fan bake, or until soft and caramelised. When done, remove from the oven and drizzle over about a table spoon of runny honey  and the chopped parsley over the carrots and asparagus, mix and coat those flavours all though. Remove the top layer of tin foil from the beetroot and carefully move the beetroot on to a large serving plate or bowl along with all those juices. top the beetroot with the other vegetables and make sure you have all the flavours that remain on the baking sheet with them. Sprinkle the toasted pumpkin seeds on top.

Horseradish Yoghurt: In a small sauce bowl add all the ingredients together and mix well, making sure the avocado is broken up well. serve with a teaspoon in for dolloping the yoghurt on yumminess. Such as the Roast vegetable salad… it goes nicely with other salads as well, or it you replace the yoghurt with good quality ricotta and spread it on a piece of toast or in a sandwich or anything that you imagine would be nice on!

To serve place the beetroot on any base you want such as spelt, barley, quinoa, etc. dollop your desired amount of the horseradish yogurt on and any protein you want as well. A egg, poached or fried works well. So does sliced steak like I mentioned earlier on! Eat with gusto and pleasure.

Laura xx

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Comments
One Response to “Roast Veggies barley salad + horseradish avocado yoghurt dressing”
  1. thewoodenspoonsblog says:

    I just stumbled across your blog Laura. Your photos are stunning and your recipes look delicious too. I’ll definitely be back!

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