Roasted Beetroot with Barley, Feta and Red Onion.


Prep time: 
30 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.


Wash beetroot, wrap loosely in foil and roast in the oven 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.