Barley can be an excellent alternative to potatoes, pasta, or rice, and pearl barley is a great addition to various salads. While less popular in Belgium, it has already won the hearts of many food lovers in Poland. For those who haven't tried it yet, I highly recommend it – the delicate taste of pearl barley perfectly complements its nutritional value and beautiful pearly color. Today, I’m offering a salad with my favorite vegetable – beetroot – and feta cheese. This recipe serves two to three people.
Ingredients
160 g pearl barley
half a red onion
1 beetroot
50 g feta cheese
fresh dill
parsley
1 garlic clove
lemon juice
1 tablespoon olive oil
salt and pepper
Preparation
Wrap the beetroot tightly in aluminum foil and bake in the oven preheated to 180°C for about 40-50 minutes, until it becomes soft. After cooling, peel the beetroot and cut it into small cubes.
Cook the pearl barley according to the package instructions, but shorten the cooking time by 1-2 minutes towards the end to keep it slightly al dente. Then set the barley aside to cool.
Chop the onion into small cubes.
In a large bowl, combine the cooled barley, chopped onion, and beetroot. Add the crumbled feta cheese to the bowl with the other ingredients.
Press the garlic clove through a garlic press and add it to the bowl.
Drizzle everything with lemon juice and a tablespoon of olive oil. Season with salt and pepper to taste.
Finally, sprinkle with chopped parsley and fresh dill. Gently mix the salad to combine the ingredients.