Recipe

Roast carrot, beef, beetroot & barley

Beetroot makes the perfect accompaniment to this pearl barley, haloumi and roast beef salad

  • 50 mins cooking
  • Serves 4
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Ingredients

Roast carrot, beef, beetroot & barley
  • 4 tablespoon pearl barley
  • 200 gram carrot, chopped
  • 100 gram red onion, quartered
  • 250 gram pre-cooked beetroot, quartered
  • 20 gram haloumi cheese, sliced
  • 1 cup rocket leaves,
  • beef roast, sliced
  • 2 teaspoon balsamic vinegar
  • 2 teaspoon red wine vinegar

Method

Roast carrot, beef, beetroot & barley
  • 1
    Preheat oven to moderate 180°C. Boil pearl barley in 4 cups of water for 20-25 minutes, covered, until tender. Drain, then rinse.
  • 2
    Meanwhile, in a small baking dish, toss together carrot and red onion. Spray with oil and bake for 20-25 minutes until tender. Take out of oven and toss beetroot through.
  • 3
    Chargrill haloumi cheese until golden.
  • 4
    Add beef, barley and rocket to the mixed vegetables. Top with haloumi.
  • 5
    Serve drizzled with combined vinegars.

Notes

Buy pre-sliced beef from the supermarket or deli.