Barley (cooked): 100g (1/2 cup), Beets: 75g (1 small, roasted, diced), Carrots: 75g (1 medium, roasted, diced), Parsnips: 75g (1 small, roasted, diced), Goat cheese: 30g (2 tbsp, crumbled), Walnuts: 15g (1 tbsp, chopped), Arugula: 30g (1 cup), Balsamic vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Thyme: 2g (1 tsp, fresh, chopped), Honey: 5g (1 tsp), Black pepper: to taste
1. Roast vegetables: Toss 75g diced beets, 75g diced carrots, and 75g diced parsnips with 5ml olive oil, 2g thyme, and black pepper. Roast at 200°C (400°F) for 25-30 minutes until tender. 2. Make dressing: Whisk together 10ml balsamic vinegar, 5ml olive oil, and 5g honey. 3. Assemble bowl: Place 100g cooked barley as base, top with roasted vegetables and 30g arugula. 4. Add toppings: Sprinkle with 30g crumbled goat cheese and 15g chopped walnuts. 5. Dress: Drizzle with balsamic dressing.
