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Overhead photo of barley, beetroot and feta salad on wooden surface, with lemon, red onion and fresh beetroot.
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4.72 from 7 votes

Barley, Beetroot and Feta Salad

A roasted beetroot salad with barley, roasted beetroot and red onion, spinach, pumpkin seeds, capers, lemon and balsamic vinegar that is satisfying as a side dish or on its own as a complete meal.
Course: Side Dish, Salad
Author: Tansy Boggon

Ingredients

Beetroot

  • 3-4 medium-large fresh beetroots ~750-800 g washed and ends cut off
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon black pepper
  • pinch salt

Barley

  • ½ cup pearl barley, washed and drained
  • 1 ¼ cups water or vegetable stock
  • ½ lemon juiced
  • 1 teaspoon olive oil
  • pinch salt if not using stock

Salad

  • 100 g spinach or rocket
  • ¼ cup pumpkin seeds, dry-fried or roasted
  • 100 g feta
  • 2 tablespoons capers optional
  • 2 tablespoons balsamic vinegar

Instructions

  • Preheat oven to 180oC and line two baking trays with baking paper.
  • Cut beetroot and onion into wedges and combine with olive oil, vinegar, salt and pepper. There is no need to peel the beetroot.
  • Place on baking tray.
  • Roast for 40 minutes, stirring halfway through cooking. The beetroot is cooked when it can easily be pierced with a fork.
  • While the beetroot is cooking, place barley in a pan with water or stock and bring to a boil.
  • Lower the temperature and leave the barley to cook on low, with a lid on.
  • Cook barley until tender and liquid absorbed, about 30-40 minutes. It will still have a ‘nutty’ texture when cooked.
  • Once the barley is cooked, drain any excess liquid from the barley and combine with lemon juice, olive oil and a pinch of salt if cooked in water.
  • Place spinach or rocket on a large serving plate. Sprinkle with barley, then beetroot, pumpkin seeds, feta and capers. Drizzle with balsamic vinegar. Enjoy.

Notes

How to dry-fry pumpkin seeds
Place a non-stick fry pan on medium heat. Once warm, place pumpkin seeds in pan and stir every so often with a wooden spoon to lightly brown on both sides. The seeds will swell up and may pop; this is exactly what you want.
Optional additions
Try with avocado, radish, red cabbage, mint, parsley, pistachios, orange zest, orange segments.
Enjoy!