Pearl Barley Salad with Beets
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Total: 1 h 5 min
·Prep: 15 min
·Cook: 50 min
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
2-3
160 g pearl barley
1/2 red onion
1 beetroot
50 g feta cheese
fresh dill
fresh parsley
1 clove of garlic
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 soft.
Once cooled, peel the beetroot and cut into small cubes.
Cook the pearl barley according to the package instructions, shortening the cooking time by 1–2 minutes to keep it slightly al dente.
Set the barley aside to cool completely.
Chop the onion into small cubes.
In a large bowl, combine the cooled barley, onion, and beetroot.
Add the crumbled feta cheese.
Press the clove of garlic through a garlic press and add to the bowl.
Drizzle with lemon juice and a tablespoon of olive oil.
Season with salt and pepper to taste.
Sprinkle with chopped fresh parsley and fresh dill.
Gently mix the salad to combine all ingredients.
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