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Main course · British

Roasted Beetroot, Barley and Walnut Grain Bowl with Orange

50 min Serves 4 ~357 kcal/serving ~£4.80 (£1.20/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 200 g pearl barley
  • 400 g raw beetroot
  • 30 g walnuts
  • 1 orange
  • 500 ml vegetable stock
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
357 kcal
Protein
8.4 g
Carbohydrate
42.9 g
of which sugars
11.8 g
Fat
12.9 g
of which saturates
1.6 g
Fibre
12.2 g
Salt
1.15 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Peel and chop the beetroot into wedges, toss with the olive oil, and roast for 35-40 minutes until tender.

  2. 2

    Meanwhile, rinse the pearl barley and simmer in the vegetable stock for 25-30 minutes until tender, then drain any excess liquid.

  3. 3

    Toast the walnuts in a dry pan for 2 minutes, then roughly chop.

  4. 4

    Segment the orange.

  5. 5

    Spoon the barley into bowls and top with the roasted beetroot, orange segments and walnuts.

  6. 6

    Season to taste and serve.

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