Roasted Beet and Carrot Salad
with Tibetan Black Barley

Adapted from Dishing Up the Dirt, by Andrea Bemis

Here is delicious salad that you can make right now with your Full Diet share (minus the parsley and dill, but you might have those dried from last summer). It calls for Lentils in the original recipe, but I am substituting in cook black barley instead. A little more Full Diet honest and nobody uses the Black Barley enough!

Ingredients

2 medium sized beets, scrubbed, trimmed, and cut into eighths
4 medium sized carrots, scrubbed, sliced 1/2 inch thick
3 tablespoons olive oil, more as needed
1 1/2 cups cooked black barley
1 cup yogurt
1 large clove garlic, minced

1 tablespoon lemon juice, more as needed
1/4 teaspoon salt, more as needed
1/4 cup parsley, chopped, plus more for garnish
1/4 cup dill, chopped, plus more for garnish
~4 ounces feta cheese, crumbled
1/2 cup (70 g) toasted almonds, coarsely chopped if whole

Instructions

  1. Position a rack in the center of the oven and preheat to 425ºF.
  2. Toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
  3. In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
  4. When ready to serve, toss the barley with a drizzle of olive oil, a bit of lemon juice, and (if needed) salt and pepper to taste. Place the barley on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.