Roasted Carrot and Beetroot Pearl Barley with Feta

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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 8 Jun 2020


  • Red onion icon
    Red onion
    2 (about 270 g)
  • Carrot icon
    16 (about 800 g)
  • Fresh beetroot icon
    Fresh beetroot
    1 (about 127.6 g)
  • Coriander icon
    ¼ cup (about 10.8 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Cumin seeds icon
    Cumin seeds
    1 ½ tsp (about 3.15 g)
  • Ground coriander icon
    Ground coriander
    1 ½ tsp (about 2.55 g)
  • Chicken stock icon
    Chicken stock
    500 ml (about 500 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Pearl barley icon
    Pearl barley
    275 g (about 1 ½ cups)
  • Feta cheese icon
    Feta cheese
    300 g (about 1 ¼ cups)


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

Step preview

  1. Add red onion, carrot and fresh beetroot to a clean large roasting dish
  2. Drizzle with olive oil
  3. Toss until coated
  4. Add cumin seeds and ground coriander to the large roasting dish
  5. Toss until coated
  6. Cook until tender - approx 25 min
  7. Add chicken stock, salt and pearl barley to a clean large saucepan
  8. Cook until tender - approx 20 min
  9. Drain
  10. Transfer content of large saucepan to large roasting dish
  11. Add feta cheese and coriander to the large roasting dish
  12. Toss with slotted spoon until well combined
  13. Serve
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