Description
Roasted beetroot with barley, feta and red onion
Ingredients
- 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
Instructions
- 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
- 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
- Drain the red onion
- 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
- Taste the mixture. As needed, add salt and pepper to taste
- Serve family-style in a large bowl or in individual bowls. Garnish with extra scallions