John Myers
Ingredients for 4 servings:
- 200 g pearl barley, coarse
- 130 g feta cheese
- 260 g raw beetroot
- some basil
- 1 tbsp oil
- 2 tbsp balsamic vinegar
- 2 tbsp water
- salt and pepper
- n. B. Vegeta
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
with feta and beetroot
Peel the beetroot and cut into 0.5 cm cubes. I recommend wearing gloves, as they stain heavily. Briefly fry the beetroot cubes in a little olive oil in a pan. Allow to cool. Add the pearl barley to a pot of lightly salted water and simmer over medium heat for 20 minutes. Then drain over a sieve and refresh with cold water. Place the barley in a mixing bowl and add the cooled beetroot cubes and the feta cheese, which has been cut into tiny cubes. Finely chop a few basil leaves and add them. For the marinade, mix the oil, balsamic vinegar, and water. Pour this over the barley mixture and stir vigorously with a spoon. Season to taste with salt, pepper, and Vegeta, and refrigerate for an hour to marinate. Now divide between four bowls and serve garnished with basil leaves, if desired.
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