Pearl Barley Salad with Beets
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Pearl barley salad with roasted beetroot, feta cheese, and fresh herbs.
Total1:051 h 5 min
Prep0:1515 min
Wait0:5050 min
Servings33
Per serving285 kcal285 kcal
Ingredients
Preparation
Barley160 g
Onion1/2 pcs
Beetroot1 pc
Feta50 g
Dillto taste
Parsleyto taste
Garlic1 clove
Lemon juiceto taste
Olive oil1 tbsp
Salt and pepper
Ingredients
Preparation
Barley160 g
Onion1/2 pcs
Beetroot1 pc
Feta50 g
Dillto taste
Parsleyto taste
Garlic1 clove
Lemon juiceto taste
Olive oil1 tbsp
Salt and pepper
1
Wrap the beetroot tightly in aluminum foil and bake in the oven preheated to 180°C for about 40–50 minutes, until soft.2
Cook the pearl barley according to the package instructions, shortening the cooking time by 1–2 minutes to keep it slightly al dente.3
Set the barley aside to cool completely.4
Chop the onion into small cubes.5
Peel the cooled beetroot and cut it into small cubes.6
In a large bowl, combine the cooled barley, onion, and beetroot.7
Add the crumbled feta cheese.8
Add the garlic pressed through a garlic press.9
Drizzle with lemon juice and olive oil.10
Season with salt and pepper to taste.11
Sprinkle with chopped fresh parsley and fresh dill.12
Gently mix the salad to combine all ingredients.
