BARLEY & ROASTED BEETROOT SALAD
This vibrant salad is a feast for the eyes and the gut. We use Hulled (Decorticato) Barley here for its superior fibre content. The sweetness of the roasted beetroot balances the salty feta, while the barley provides a robust base that keeps you full until dinner.
Equipment
- 1 Mixing Bowl
- 1 Pan
Ingredients
- 200 g Hulled Barley cooked and cooled
- 3 Medium Beetroot roasted and cubed
- 100 g Feta Cheese crumbled
- 50 g Walnuts (for crunch) toasted
- 1 tsp Vegetable Seasoning by Goodness In A Bowl (see Notes below to shop)
A large handful of fresh flat-leaf Parsley, chopped
Dressing: Lemon juice, olive oil and Vegetable Seasoning
Instructions
- Roast the beetroots in their skins until tender, then peel and cube once cooled.
- In a large bowl, toss the cooked hulled barley with the beetroot and parsley.
- Gently fold in the feta and walnuts to avoid staining the whole salad purple!
- Drizzle with the lemon dressing and serve chilled or at room temperature.
Notes
Add a burst of colour to your lunch with our Rainbow Barley Salad. Featuring fibre-rich hulled barley, roasted beetroot, and salty feta, it’s a vibrant, healthy meal that’s as filling as it is beautiful. Perfect for meal prep!
we recommend using our bespoke spice blend. Shop the Blend
THE PERFECT MATCH
To truly capture the depth of this dish,we recommend using our bespoke spice blend. Shop the Blend