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Roasted Beet Salad with Barley, Feta and Red Onion


  • 1 c dry pearl barley
  • 4 medium beets, tops removed
  • 1/2 large red onion, minced
  • 4 oz feta, cut into small squares or crumbled
  • 4-5 scallions
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • salt and pepper to taste


Heat oven to 450 degrees

Loosely wrap the beets in tin foil and roast in the oven until they are fork tender, 30 - 45 minutes. Peel and dice the beets into small cubes.

Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.

Combine barley, beets, red onion, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.

Taste the mixture. Add salt and pepper to taste.

Adapted from

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