Roasted beetroot with barley, feta and red onion.

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Roasted beetroot with barley, feta and red onion.

Ingredients

500 g
beetroot
200 g
pearl or naked barley
1
small red onion (finely chopped and soaked in water)
1⁄2 T
lemon juice
2 T
olive oil
100 g
feta (diced or crumbled.)

Instructions

Wash beetroot, wrap loosely in foil and roast in the over at 180c for 35 to 45 minutes till tender when pierced with a knife. Cool, peel and dice. Meanwhile cook the barley, by covering with water and adding some salt to taste, bring to the boil and simmer for 30 mins, till barley is al dente. Drain the barley and set aside. Drain the onion. Combine the ingredients in a large bowl. Add the oil and lemon juice, taste and season.