🥗 Roasted Beetroot Salad with Lentils and Pearl Barley

Name: Roasted Beetroot Salad with Lentils and Pearl Barley
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g beets (2 ); 6 tbsp olive oil; salt; pepper; 240 g beluga lentils; 75 g pearl barley; 1 garlic clove; 15 g hazelnuts (1 tbsp); 1 bunch radishes; 80 g arugula (1 bunch); 4 sprigs mint; 70 g celery (1 stalk); 200 g feta (45 % fat in dry matter); 1 tbsp walnut oil; 1 pinch ground allspice; 1 pinch cayenne pepper; 2 tbsp lemon juice

619 kcal · 30 min · 4 servings

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Ingredients

300 g beets (2 )
6 tbsp olive oil
salt
pepper
240 g beluga lentils
75 g pearl barley
1 garlic clove
15 g hazelnuts (1 tbsp)
1 bunch radishes
80 g arugula (1 bunch)
4 sprigs mint
70 g celery (1 stalk)
200 g feta (45 % fat in dry matter)
1 tbsp walnut oil
1 pinch ground allspice
1 pinch cayenne pepper
2 tbsp lemon juice

Instructions

1. Thoroughly wash the beetroot bulbs and peel them completely.
2. Slice the peeled beetroot bulbs into even rounds.
3. Line a baking tray with baking paper and arrange the beetroot slices on it.
4. Drizzle 2 tablespoons of olive oil over the slices and season with salt and pepper.
5. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
6. Roast the beetroot slices in the hot oven for 35 minutes until they are soft.
7. Remove the tray from the oven and take out the beetroot slices.
8. Rinse the lentils and pearl barley (small barley grains) under running water in a sieve.
9. Bring a pot of salted water to a boil.
10. Cook the lentils and pearl barley in the boiling water for 30 minutes until they are al dente.
11. Drain the vegetables, let them drip dry in a sieve, and allow them to cool down completely.
12. Peel the garlic cloves and halve them.
13. Roughly chop the hazelnuts into small pieces.
14. Thoroughly wash the radishes and slice them into thin rounds.
15. Wash the arugula and mint and shake them dry.
16. Clean and wash the celery and slice it into thin rounds.
17. Crumble the feta cheese into small pieces using your hands.
18. Halve the roasted beetroot slices.
19. Place the beetroot halves, 2 tablespoons of olive oil, walnut oil, garlic, hazelnuts, salt, allspice, and cayenne pepper into a blending cup.
20. Blend the mixture until smooth and fine using a hand blender.
21. Finally, adjust the seasoning of the beetroot puree with salt and pepper.
22. Whisk the lemon juice with the remaining oil, salt, and pepper to make a dressing.
23. Mix the cooled lentils and pearl barley with the beetroot puree.
24. Gently fold in the arugula, mint, celery, radishes, and feta.
25. Drizzle the finished salad with the prepared dressing before serving.

Nutrition per serving

kcal: 619
Protein: 27 g · Fett/Fat: 33 g · Carbs: 52 g