Roasted Carrot and Beetroot Pearl Barley with Feta

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    697

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

Ingredients

  • Red onion icon
    Red onion
    270g
  • Carrot icon
    Carrot
    800g
  • Fresh beetroot icon
    Fresh beetroot
    128g
  • Olive oil icon
    Olive oil
    30ml
  • Cumin seeds icon
    Cumin seeds
    3g
  • Ground coriander icon
    Ground coriander
    3g
  • Chicken stock icon
    Chicken stock
    500ml
  • Salt icon
    Salt
    0g
  • Pearl barley icon
    Pearl barley
    275g
  • Feta cheese icon
    Feta cheese
    300g
  • Coriander icon
    Coriander
    11g

Tools

  • 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 until tender - approx 25 min
  15. Get a clean large saucepan
  16. Add chicken stock
  17. Add salt
  18. Add pearl barley
  19. Cook until tender - approx 20 min
  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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