Beetroot and Pearl Barley Salad

1. 1 Pearl barleypack 800 g ≈ $2.80 30 g
2. 2 Beetroot≈ $2.50 per kg 20 g
3. 3 Carrots≈ $1.50 per kg 20 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Parsleypack 50 g ≈ $1.50 5 g
6. 6 Olive oil 7 ml
7. 7 Soy sauce 7 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Sugar 7 g
10. 10 Lemon≈ $4.70 per kg 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pearl¹ barley, cover with water in a 1:2.5 ratio, bring to a boil, then simmer on low heat for 50–60 minutes until tender. Drain and cool.

2. Blend garlic⁸, soy sauce, olive oil, sugar, and lemon¹⁰ juice into a dressing.

3. Grrate the beetroot² and carrot³ on a box grater. Drain excess liquid from the beetroot.

4. Chop dill⁴ and parsley⁵ finely, then mix with the carrot³.

5. Spread half the pearl¹ barley in a dish, drizzle with dressing, and press down firmly.

6. Layer the beetroot² and carrot³-herb mix on top, drizzle with dressing, then repeat the layers.

7. Top with the remaining pearl¹ barley, drizzle with the last of the dressing, and let sit for 10 minutes.