Lean Beef and Barley Salad with Roasted Root Vegetables
Hearty lunch featuring lean beef strips, pearl barley, roasted carrots and beets, with fresh greens and olive oil vinaigrette
Lean Beef and Barley Salad with Roasted Root Vegetables is a lunch recipe ready in about 60 minutes. Each serving has approximately 739 kcal, 54g protein, 71g carbs, 24g fat. It fits a high-protein diet.
Cook pearl barley in salted boiling water for 40 minutes until tender, then drain and cool
Peel and cut carrots and beets into 2cm cubes
Toss vegetables with 5ml olive oil, salt, and pepper
Roast vegetables at 200°C for 35 minutes until caramelized
Season beef sirloin with salt and pepper
Heat 5ml olive oil in a skillet over medium-high heat and cook beef for 4-5 minutes per side for medium-rare
Let beef rest for 5 minutes, then slice into strips
Whisk together remaining olive oil, red wine vinegar, minced garlic, salt, and pepper for vinaigrette
Toss mixed greens with vinaigrette
Combine cooked barley, roasted vegetables, and beef strips on a plate with dressed greens