ukrainian

Roasted Beet and Barley Salad with Sunflower Seeds and Goat Cheese

Name: Roasted Beet and Barley Salad with Sunflower Seeds and Goat Cheese
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 204 g beet; 55 g pearl barley, dry; 43 g goat cheese; 17 g sunflower seeds; 11 g sunflower oil; 9 g apple cider vinegar; 8 g mustard; 8 g parsley; 2 g salt; 0.78 g black pepper

This roasted dish pairs beet with pearl barley, dry, goat cheese and sunflower seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

66 g Carbohydrates

34 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

204g beet 90 kcal
55g pearl barley, dry 195 kcal
43g goat cheese 157 kcal
17g sunflower seeds 99 kcal
11g sunflower oil 97 kcal
9g apple cider vinegar 2 kcal
8g mustard 6 kcal
8g parsley 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

beetsunflower oilsalt
Heat oven to 425 F. Toss beets with half the oil and a pinch of salt; roast until tender, 35-45 minutes, then cube.
pearl barley
Simmer pearl barley in salted water until tender, 30-35 minutes; drain and cool slightly.
sunflower oilapple cider vinegarmustardsaltblack pepper
Whisk remaining oil with vinegar, mustard, black pepper, and a pinch of salt to make a dressing.
beetpearl barleyparsley
Toss barley with roasted beets and dressing; fold in parsley.
goat cheesesunflower seeds
Top with goat cheese and sunflower seeds; serve warm or room temperature.