Beetroot Leek Barley Salad
This fall beetroot barley and leek salad is filled with earthy and delicious seasonal flavours and dressed in extremelly delicious yohurt sauce.
Ingredients
- 3 beetroot
- 2 leeks
- 1 cup dry barley
- ⅓ cup sunflower seeds
- 2 tbsp olive oil
- ½ tsp cumin
- 1 tsp salt
Dressing
- 3 tbsp vegan yoghurt
- 1 tbsp whole grain mustard
- ½ lemon juice
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook the dry barley by adding 1 cup of barley and 3 cups of water and bring to a boil. Simmer for about 35 minutes until water absorbed and barley is fluffy.
- Chopp the leeks and beets to a bite size pieces and transfer to a baking sheet.
- Drizzle with olive oil salt and cumin. Bakein the 200C oven for about 35 minutes until browned.
- Mix all the dressing ingredients.
- To a serving bowl add cooked barley, beets and leeks, add some leek greens and sunflower seeds and mix well.
- To a plate add some dressing then add couple of spoons of the salad and drizzle more dressing. EnJoy!