Beetroot, Tangerine, Feta & Pearl Barley Salad

Ingredients

• 1 bunch small beetroots, trimmed
• 2 tbsp red wine vinegar + 3 tbsp for dressing
• 1 tbsp caster sugar, optional
• Salt, fresh ground black pepper
• 4 tbsp extra virgin olive oil
• 1 cup pearl barley, cooked according to packet instructions
• Handful coriander leaves, roughly chopped + extra to serve
• Handful flat parsley leaves, roughly chopped
• ¼ punnet radish sprouts + extra to serve
• ½ cup toasted pistachio, crushed
• 2 Tangerines, sliced into 1cm thick rounds
• 100g marinated goats feta, drained