Roasted Beetroot with Barley, Feta and Red Onion.


Prep time: 
10 minutes
Cooking time: 
40 minutes


Roasted beetroot with barley, feta and red onion


  • 500g beetroot
  • 200g pearl or naked barley
  • 1 small red onion, finely chopped and soaked in water
  • ½ tablespoon lemon juice
  • 2 tablespoon olive oil
  • 100g feta, diced or crumbled
  • 4-5 spring onions, sliced finely
  • salt and pepper to taste


  1. Heat the oven to 180 C. Wash the beetroot and wrap loosely in foil. Roast in the oven for 30 to 40 minutes till tender when pierced with a knife. Cool, peel and dice into small cubes
  2. Meanwhile, cook the barley. Bring 700 ml of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use
  3. Drain the red onion
  4. Combine barley, beets, red onion, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat
  5. Taste the mixture. As needed, add salt and pepper to taste
  6. Serve family-style in a large bowl or in individual bowls. Garnish with extra scallions


Photo Credit: Jonny Hughes @jonny2love
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