SALAD OF BAKED BEETS (250G) AND PEARL BARLEY PORRIDGE (100G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
 20 g Arugula
 100 g Beet
 ¼ Red onion
 50 g Cherry tomatoes (or regular)
 50 g Green beans(fresh or frozen)
 1 tbsp Pumpkin seeds
 Balsamic vinegartaste
 1 tbsp Olive oil
 30 g White cheese
 Sea salt
 Pepper
1

In order to bake beets - mine, dry it and wrap it in foil and pierce it infrequently with a knife on its entire surface. At the bottom of the baking dish, pour a thick layer of sea coarse salt, lay the beets in foil on top. Ideally, let the beets bake at 200 C for about an hour, but if there is no time, you can get it after 30 minutes (if there is absolutely no time, you can cook the beets in a double boiler for 20 Minutes). Salt after baking can be used;

2

Boil barley porridge until tender with the addition of a small amount of salt. Refuel 1 tsp oils;

3

Fry pumpkin seeds in a dry frying pan for a couple of minutes and set aside;

4

In olive oil in a preheated pan, fry red onion, beans and tomatoes for several minutes. Then add 1 tsp. balsamic vinegar and simmer a couple more minutes;

5

Cut the beets into strips, mix all the vegetables with arugula, seeds and cheese. Add the cooled pearl barley porridge.

Ingredients

 20 g Arugula
 100 g Beet
 ¼ Red onion
 50 g Cherry tomatoes (or regular)
 50 g Green beans(fresh or frozen)
 1 tbsp Pumpkin seeds
 Balsamic vinegartaste
 1 tbsp Olive oil
 30 g White cheese
 Sea salt
 Pepper

Directions

1

In order to bake beets - mine, dry it and wrap it in foil and pierce it infrequently with a knife on its entire surface. At the bottom of the baking dish, pour a thick layer of sea coarse salt, lay the beets in foil on top. Ideally, let the beets bake at 200 C for about an hour, but if there is no time, you can get it after 30 minutes (if there is absolutely no time, you can cook the beets in a double boiler for 20 Minutes). Salt after baking can be used;

2

Boil barley porridge until tender with the addition of a small amount of salt. Refuel 1 tsp oils;

3

Fry pumpkin seeds in a dry frying pan for a couple of minutes and set aside;

4

In olive oil in a preheated pan, fry red onion, beans and tomatoes for several minutes. Then add 1 tsp. balsamic vinegar and simmer a couple more minutes;

5

Cut the beets into strips, mix all the vegetables with arugula, seeds and cheese. Add the cooled pearl barley porridge.

SALAD OF BAKED BEETS (250G) AND PEARL BARLEY PORRIDGE (100G)

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