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.

Servings 2

Prep Time 10

Cook Time 30

Total Time 40

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!

Course: Comfort Food, Light Lunch, Salad

Cuisine: Fusion, Healthy

Keyword: Barley, Beetroot, Feta, Salad