Beetroot, barley and kale salad

Beetroot, barley and kale salad

A delicious, colourful and well balanced salad!

PREP TIME 10 min | COOK TIME 35 min | SERVES 4 | DAIRY FREE | LOW SUGAR | VEGAN

INGREDIENTS

• 1 ½ cups pearl barley
• 4 ½ cups water 
• 1 tsp salt
• 1 beetroot, peeled and finely chopped
• 200 g kale
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp sunflower seeds, toasted
• 2 tbsp pumpkin seeds
• 2 tbsp currants

METHOD

RINSE barley in a sieve under cold running water. 

PLACE barley, water, salt and beetroot in a pot and bring to a boil over medium heat. Reduce heat to a simmer and cook for 35 minutes. Drain under cold running water until cool and season. 

STRIP leaves from kale stalks and shred finely. Add kale to the barley mixture with olive oil, lemon juice, sunflower seeds, pumpkin seeds and currants; toss well to combine.

TOP TIP:  Add some chicken to enjoy as a well-balanced meal.

Print Recipe

Beetroot, barley and kale salad

Serves: 4

Prep Time: 10 minutes – Cooking Time: 35 minutes

Ingredients

• 1 ½ cups pearl barley
• 4 ½ cups water 
• 1 tsp salt
• 1 beetroot, peeled and finely chopped
• 200 g kale
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp sunflower seeds, toasted
• 2 tbsp pumpkin seeds
• 2 tbsp currants

Instructions

1

Rinse barley in a sieve under cold running water. 

2

Place barley, water, salt and beetroot in a pot and  bring to a boil over medium heat. Reduce heat to a simmer and cook for 35 minutes. Drain under cold running water until cool and season. 

3

Strip leaves from kale stalks and shred finely. Add kale to the barley mixture with olive oil, lemon juice, sunflower seeds, pumpkin seeds and currants; toss well to combine.

Made this Beetroot, barely and kale salad? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Greek salad

Greek salad

Feature image : Aremedia