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≈ $4.65 per kg 3 g
11. 11 Sunflower oil 7 ml

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

Method

1. Cook pearl¹ barley in a 1:2.5 water ratio, bring to a boil, then simmer on low heat for 50–60 minutes

2. Blend together soy sauce, olive oil, sugar, and minced garlic⁸

3. Grrate the beetroot² on a box grater, then drain excess juice

4. Cut the carrot³ into small cubes

5. Place the barley in a bowl, pour the sauce over it, and press down gently

6. Layer the beetroot², carrot³, and sauce, repeating the layers

7. Top with another layer of barley and drizzle with the remaining sauce