Roasted beetroot, yoghurt, herb and warm pearl barley – Food & Home Magazine
Try this roasted beetroot, yoghurt, herb and warm pearl barley is a healthy and light side dish that is delicious with grilled fish or chicken.
Ingredients
- 2 cups barley
- 5 small beetroots, washed and quartered
- 60ml (¼ cup) olive oil
- 15ml (1 tbsp) fresh rosemary, chopped
- salt and freshly ground black pepper, to taste
- 200g fresh coriander, roughly chopped
- juice of 1 lemon
- 125ml (½ cup) thick Greek yoghurt
- Parmesan shavings, to serve
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