Roasted Beet and Barley Salad

Name: Roasted Beet and Barley Salad
Yield: 2 servings
Cuisine: Indian (Ladakh)
Ingredients: 1 cup cooked barley (pearl barley); 1.5 cups diced roasted beets (about 3 medium beets); ¼ cup roasted walnuts, crushed; 2 tbsp yak butter, melted; 1 tbsp apple cider vinegar or fresh lemon juice; ½ tsp cumin powder; Salt and pepper; Fresh cilantro, chopped

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 12. Roasted Beet and Barley Salad recipe

🍽️2Serves

🧺 Ingredients

1 cup cooked barley (pearl barley)
1.5 cups diced roasted beets (about 3 medium beets)
¼ cup roasted walnuts, crushed
2 tbsp yak butter, melted
1 tbsp apple cider vinegar or fresh lemon juice
½ tsp cumin powder
Salt and pepper
Fresh cilantro, chopped

👩‍🍳 How to make Roasted Beet and Barley Salad

Roast beets: wrap in foil, roast at 200°C for 40-50 mins until tender
Cool slightly; peel; dice into ½ inch cubes
Cook barley: simmer ⅓ cup raw barley in 1 cup water for 25-30 mins until tender
While warm, combine barley and roasted beets
Drizzle melted butter and vinegar
Sprinkle cumin, salt, pepper
Toss gently
Top with roasted walnuts
Garnish with cilantro
Serve warm (above 55°C)
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