Blood Orange Roasted Root Vegetable and Barley Salad
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
Blood Orange, Roasted Root Vegetable, and Barley Salad serves 4 original recipe by Food52.
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