Roasted beetroot, yoghurt, herb and warm pearl barley

June 6, 2013 (Last Updated: January 11, 2019)
Roasted beetroot, yoghurt, herb and warm pearl barley recipe

Try this roasted beetroot, yoghurt, herb and warm pearl barley is a healthy and light side dish that is delicious with grilled fish or chicken. 

Print Recipe

Roasted beetroot, yoghurt, herb and warm pearl barley

Serves: 4 – 6
Cooking Time: 1 hr 15 mins

Ingredients

  • 2 cups barley
  • 5 small beetroots, washed and quartered
  • 60ml (¼ cup) olive oil
  • 15ml (1 tbsp) fresh rosemary, chopped
  • salt and freshly ground black pepper, to taste
  • 200g fresh coriander, roughly chopped
  • juice of 1 lemon
  • 125ml (½ cup) thick Greek yoghurt
  • Parmesan shavings, to serve

Instructions

1

Cook the barley according to the packet instructions, drain and set aside to cool slightly.

2

Preheat the oven to 200°C. Combine the beetroot, 30ml (2 tbsp) of the olive oil and the rosemary. Season well. Roast until tender and sweet, about 30 minutes.

3

Combine the barley, coriander, lemon juice, yoghurt and remaining olive oil in a large bowl and season well.

4

Top with the roasted beetroot and Parmesan shavings before serving.

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June 6, 2013 (Last Updated: January 11, 2019) By
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