Blood Orange, Roasted Root Vegetable, and Barley Salad

This recipe combines blood orange, slow-roasted parsnips, and carrots, combined with substantial cooked barley to create a robust and satisfying salad.

PHOTO BY JAMES RANSOM

Ingredients

• ¹/₃ cup barley

• 1 teaspoon salt, divided, plus more to taste

• 1 large parsnip, peeled and cut into sticks

• 3 medium carrots, peeled and cut into sticks

• 4 tablespoons olive oil, divided

• Pepper, to taste

• 1 teaspoon ground flaxseed

• 2 green onions, chopped

• ¹/₂ blood orange, juiced (do not discard the pulp)

• ¹/₂ cup chopped almonds (or use almond meat leftover from making almond milk)

• ¹/₂ blood orange, supremed, to garnish

Instructions

1. Combine the barley in a pot with 2 1/4 cups of water and 1/2 teaspoon of salt. Bring the water to a boil, then lower the heat to a gentle simmer, covered, until the barley is soft and the water is absorbed, approximately 45 minutes. Eliminate from heat and expunge any surplus water. This will yield 2 cups.

   
   

2. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange the parsnip and carrots on a parchment-lined baking sheet, then drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and pepper. Rotate to ensure uniform coverage. Roast for 30 to 40 minutes, until soft when pierced with a fork and gently browned. Remove from the oven and permit to cool slightly. If you possess more than 1 cup of vegetables, store the excess in the refrigerator for your subsequent salad. Reserve the vegetables you are utilizing.

   
   

3. In a small bowl, amalgamate the flaxseed with 3 teaspoons of water and allow it to hydrate for a minimum of 1 minute.

   
   

4. To prepare the salad, mix the green onions, orange juice, soaked flaxseed, and the remaining 3 tablespoons of olive oil in a medium bowl and stir thoroughly. Season with salt and pepper according to preference. Incorporate the barley and diced root vegetables, then mix the entire combination completely. Transfer the mixture to a large serving bowl, garnishing with the supremed orange.