Roasted Carrot and Beetroot Pearl Barley with Feta

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This versatile recipe makes a truly hassle-free side dish, salad or vegetarian main. Carrots and earthy beetroot are combined with fragrant spices and roasted until sweet and tender. Pop any leftovers into the fridge and serve with grilled chicken or lamb.

recipe updated 21 Jun 2018


  • Red onion icon
    Red onion
    x 2
  • Carrot icon
    x 16
  • Fresh beetroot icon
    Fresh beetroot
    x 1
  • Olive oil icon
    Olive oil
    2 tbsp
  • Cumin seeds icon
    Cumin seeds
  • Ground coriander icon
    Ground coriander
  • Chicken stock icon
    Chicken stock
    2⅛ cups
  • Salt icon
    1 pinch
  • Pearl barley icon
    Pearl barley
  • Feta cheese icon
    Feta cheese
  • Coriander icon
    ¼ cup


  • kCook icon Wooden spoon
  • kCook icon Large roasting dish
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside red onion: cubed
  2. Prep and set aside carrot: rinsed & coarsely chopped
  3. Prep and set aside fresh beetroot: peeled & coarsely chopped
  4. Prep and set aside coriander: coarsely chopped
  5. Get a clean large roasting dish
  6. Add prepared red onion
  7. Add prepared carrot
  8. Add prepared fresh beetroot
  9. Drizzle with olive oil
  10. Toss until coated
  11. Add cumin seeds
  12. Add ground coriander
  13. Toss until coated
  14. Cook for approx 25min until tender
  15. Get a clean large saucepan
  16. Add chicken stock
  17. Add salt
  18. Add pearl barley
  19. Cook for approx 20min until tender
  20. Drain
  21. Transfer content of large saucepan to large roasting dish
  22. Add crumbled feta cheese
  23. Add prepared coriander
  24. Toss with slotted spoon until well combined
  25. Serve
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