british

Roasted Beetroot and Pearl Barley Salad with Stilton and Walnuts

This roasted dish pairs beetroot, peeled and cut into wedges with pearl barley, stilton cheese and walnuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

62 g Carbohydrates

36 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

182g beetroot, peeled and cut into wedges 80 kcal
53g pearl barley (dry) 188 kcal
34g stilton cheese 137 kcal
19g walnuts 124 kcal
30g rocket 6 kcal
11g olive oil 97 kcal
8g red wine vinegar 7 kcal
8g wholegrain mustard 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

beetrootolive oilsaltblack pepper
Heat the oven to 200 C. Toss the beetroot wedges with 1 tsp olive oil, salt, and black pepper. Roast 25-30 minutes until tender.
pearl barley (dry)
Simmer the pearl barley in water until tender, 25-30 minutes; drain well and cool 2 minutes.
olive oilred wine vinegarwholegrain mustard
Whisk the remaining olive oil with red wine vinegar and wholegrain mustard to make a dressing.
beetrootpearl barley (dry)rocket
In a bowl, toss the warm barley with the dressing, rocket, and roasted beetroot.
stilton cheesewalnuts
Crumble the stilton over the top and scatter the walnuts. Serve warm or at room temperature.