Beet and pearl barley salad with roasted beetroot and red onion tossed with pearl barley, mint and spinach, then topped with a Middle Eastern inspired harissa dressing.
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper. Place the beets and red onion onto the baking sheet and toss with the oil and season with salt and pepper. Spread into an even layer without crowding and roast for 25-30 minutes, or until just fork soft (depending on size of the wedges).
In a large bowl, toss the barley with the spinach, mint, feta and roasted vegetables. Season with salt and pepper, transfer to serving platter, and drizzle with some of the dressing. Serve the remainder on side, along with lemon wedges, for anyone who wants to add a little extra zing! Enjoy!
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