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.
Roasted beetroot, yoghurt, herb and warm pearl barley
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.
