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Graupensalat mit Rote Bete, Feta & Harissa Dressing
Elle

Beet and Barley Salad with Feta & Harissa Dressing

4.50 from 2 votes
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: Middle Eastern
Calories: 437

Ingredients
  

For the salad:
  • 4 medium beetroot peeled and cut into wedges (ca. 650 g, I use a mix of yellow and red)
  • 1 medium red onion, cut into wedges
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 cup pearl barley (200 g)
  • 100 g feta, or more to taste, crumbled
  • Handful mint leaves, finely chopped
  • 1 generous handful spinach leaves, stemmed and thinly sliced
  • Lemon wedges, for serving (optional)
For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons greek yoghurt
  • 2 teaspoons harissa spice mix, or to taste
  • Sea salt, to taste

Instructions
 

  1. 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).
  2. Meanwhile, cook the barley according to package instructions. In a medium saucepan, bring 3 cups (750 ml) of water to a boil. Add the barley and reduce heat to low. Simmer, uncovered, for 25-30 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Set aside.
  3. In a small bowl, mix together the dressing ingredients (olive oil, lemon juice, yoghurt, harissa spice and salt) until well combined.
  4. 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!

Nutrition

Calories: 437kcal

Notes

  • The dressing has a subtle level of heat, however, the spiciness of harissa depends on the brand, so start with a little and add more from there (I like Spicebar's organic harissa spice, but there are a number of great harissa suppliers). If you are using a paste rather than a spice mix you can also reduce the amount of olive oil slightly.
  • Feel free to top with some chopped roasted almonds for added texture.
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