Roasted Vegetable and Barley Bowls

Ingredients

• 3 large beets (1 lb/455 g), peeled and cut into ½-inch (12-mm) wedges
• 5 large carrots (about 1 lb/455 g), cut diagonally into ¾-inch (2-cm) pieces
• 1 pound (455 g) green beans, stems trimmed
• 3 tablespoons canola or vegetable oil
• 5 garlic cloves
• 3 fresh rosemary sprigs
• 2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 5 ounces (140 g) tender lettuce, such as red leaf, butter lettuce, or Bibb (about 5 cups)
• 3 cups (470 g) cooked pearl barley
• 4 ounces (115 g) fresh goat cheese, crumbled
• ⅓ cup Cidery Dijon Vinaigrette

Instructions

1. Preheat the oven to 425°F (220°C), with racks positioned in the top and bottom thirds of the oven.
2. In a large bowl, toss the beets, carrots, green beans, oil, garlic, rosemary, oregano, 2 teaspoons salt, and 1 teaspoon pepper.
3. Divide the vegetables between two rimmed baking sheets. Roast, tossing once and rotating the pans, until a beet is easily pierced with a fork, 25 to 30 minutes.
4. Divide the lettuce and cooked pearl barley among four large, shallow bowls. Top evenly with the roasted vegetables and crumbled goat cheese.
5. Drizzle each bowl with the Cidery Dijon Vinaigrette, season with additional salt and pepper, and serve.