Barley with Roasted Carrot and Radish Salad

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So, last week I posted a dip recipe that was not only delicious, but also pretty healthy for you! In the spirit of 2014 I’m trying to lay off the butter, booze, fat, and carbs and try to eat a few more veggies. But really, does anyone want to eat healthy after a night of drinking on New Years Eve? I know on January 1 all I wanted to do was eat some bacon and eggs and go back to sleep.

I sort of treated myself the first few days of 2014. I wanted to start off the year on a decadent note since plenty of things were going not-so-well in my professional life (or should I say lack of professional life). So, I ate delicious burgers and fries, went to an amazing tapas bar for dinner, had fried chicken and bottomless mimosas for brunch, and ate more pizza than recommended.

But starting today, January 6, I’ve decided to really lay off the unhealthier things in life and treat my body a little bit better.  Plus, I do have a trip to Mexico coming up and I’d like to look mildly presentable in pictures….

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Barley with Roasted Carrot and Radish Salad

Serves 4-6

Besides being packed with flavor, this is a budget friendly recipe. Carrots and radishes are some of the cheapest vegetables out there and their flavors are dramatically changed when roasted. Carrots are almost sinfully sweet when roasted and radishes (which I despise when raw) really lose their bitter flavor and end up with a mellow, almost potato flavor. Add in some pickled green onion and creamy, tangy feta cheese and this dish is a perfect lunch.

  • 1 cup Pearl Barley
  • 2 bunches radishes
  • 3 large carrots
  • Olive oil
  • 1 bunch scallions
  • Salt and pepper
  • 4-6 ounces (depending on your preference) feta cheese
  • 1 tablespoon red wine vinegar

  • 1 tablespoon water

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon granulated sugar

Cook barley per package instructions. I use Bob’s Red Mill and they specify 1 cup of barley, 3 cups water, bring to boil, cover, reduce to simmer, and cook for 50-60 minutes; but follow package instructions.

Meanwhile, dice carrots into bite size pieces, remove stems from radishes, and chop each radish in half (you can leave small radishes whole). Place on a baking sheet, drizzle with olive oil (about a tablespoon), sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon pepper, and roast in a 400 degree oven for approximately 30 minutes, or until slightly browned and caramelized.  

Let vegetables and barley cool slightly. Meanwhile, chop off the white portions of the bunch of scallions (reserve the green portion). In a small bowl, mix together white portions of scallion, vinegar, water, salt, and sugar. Let sit for about 5 minutes. Chop reserved green portion of scallions.

In a large bowl, mix together the cooled barley and vegetables, pickled scallion, green scallion, and feta. Gently mix together and taste for seasoning. Drizzle on additional olive oil (a tablespoon or so), optional.

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2 responses to “Barley with Roasted Carrot and Radish Salad”

  1. deliciouslynell says :

    Now that’s a salad I could get behind, if I could have the barley that is. It looks yummo!

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