Juicy and sweet roasted beetroots, earthy barley, salty feta, robust arugula, and aromatic balsamic vinegar combined in this Roasted Beets Barley Feta Salad.
Roasted Beets Barley Feta Salad
The original post was published in April 2015. I have updated the pictures; however, the text remains the same.
It may hard to believe, but we generally eat quite healthy. Most of our meals are salads as the main course. We don’t eat that much meat. We often have poultry, once in a while beef, and almost never pork. We’ve substituted regular bacon for chicken one.
We eat lots of veggies too.
We don’t eat out basically because it’s difficult to control what do you consume. And because being quite an experienced home chef, it’s extremely difficult to be pleased with the food you are served. We are kind of picky guys.
However, we’ve got a real issue preventing us from saying we eat healthily. We both got a sweet tooth. I mean that. I may not cook anything for a dessert, but during our weekend grocery shopping we will definitely end up buying a gigantic box of ice cream and probably something else like chocolate.
Yes, chocolate and ice cream are out weaknesses.
Plus, almost all desserts are awesome too cook, and usually, they are super photogenic. Real food is fine too, but it’s often kind of routine.
On the other hand, for the last 1,5 years, we’ve been going to the gym which helps us to balance this out. Indeed, what’s the point of going to the gym if you are not able to pamper yourself with something outrageously unhealthy, right?
That’s why this blog is about lots of desserts, but I am trying to do my best introducing the healthy content as well. So, today this post is about a salad, healthy and delicious.
Since our salads most of the time are the main courses, I often add some nutritious ingredients such as poultry, beans, quinoa, couscous, cheese, nuts, and many others. This time I incorporated barley – it worked great with the beets! By the way, I used to cook beets in boiling water, but for the last few years, I’ve only been roasting them. This way is perfect. It keeps beets delicious and juicy and preserves their gorgeous color. In addition, it’s a fast way too.
Great! While writing this post, I’ve got hungry again…:)
What about you guys? What do you usually add to your salads?
- 2 handfuls of arugula
- 1/3 - 1/2 cup dry barley
- 3 medium beets, washed, dried and unpeeled
- 1/3 cup feta, crumbled
- 2 tablespoons balsamic vinegar
- 1 teaspoon olive oil
- pinch of smoked salt
- black pepper, to taste
- Preheat oven to 210-215 degrees C. (420-430 degrees F). Wrap each beet up in a piece of foil (better in a double layer). Place on a baking tray and roast for approximately 50-60 minutes. Check with a wooden stick - if it goes through the beets easily, they are ready. Otherwise, cook them for an additional 10-15 minutes or until ready. Cool then peel and dice.
- In a meanwhile, cook the barley as recommended on the package (usually it takes about 20 minutes of cooking in water). Drain.
- Prepare the simple dressing by whisking the vinegar with the oil, salt and pepper.
- In a bowl, combine the barley, beets, arugula, and dressing.
- Divide between two plates. Sprinkle with the feta and serve.