• 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

    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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