Choose the right grain size
Large barley grains often take much longer. For the stated timing, choose small pearl barley with a cooking time of about 25 minutes.
German inspired Recipe
Warm pearl barley salad with beetroot and horseradish quark
This warm salad combines small pearl barley with cooked beetroot, red onion and parsley. An oil-and-vinegar dressing and horseradish quark served separately complement the grains.
Total time
40 min
Calories
498 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Small barley grains for a salad with bite
Rinse the barley briefly before cooking and drain it thoroughly afterwards. The grains should be tender but hold their shape. Add the horseradish quark only when serving: the dip stays white and you can adjust the heat with each bite.
Vegetarian Dinners
Lunch
Autumn Recipes
Vegetables
Recipe
Warm pearl barley salad with beetroot and horseradish quark
Tender barley, sweet beetroot and a tangy quark dip make an autumn lunch. Toasted sunflower seeds add crunch.
Ingredients
2 servings
Method
-
1
Cook the barley
Rinse the pearl barley in a sieve. Bring to the boil in 700 ml water with the salt and simmer over low heat for about 25 minutes, until tender but still firm to the bite. Follow the packet instructions if they differ. Drain any remaining water.
-
2
Prepare vegetables and seeds
Meanwhile, cut the cooked beetroot into approximately 1.5 cm cubes. Finely dice the onion and chop the parsley. Toast the sunflower seeds in a dry frying pan over medium heat for 2 minutes, shaking the pan.
-
3
Mix the dip and dressing
Stir the quark, horseradish and 20 ml water until smooth. Whisk the olive oil with the apple cider vinegar and pepper. Season both mixtures with a little extra salt.
-
4
Combine the salad
Let the drained barley steam dry for 5 minutes. Mix with the beetroot, onion, parsley and dressing.
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5
Serve warm
Divide the salad between two bowls. Add the horseradish quark alongside and scatter over the toasted sunflower seeds.
Kitchen know-how
Tips for Warm pearl barley salad with beetroot and horseradish quark
Keep the quark separate
Add the quark only when serving. It stays white and the salad keeps its contrasting textures.
Variations
How to adapt this recipe
Replace the 15 g horseradish with 10 g mild mustard; this noticeably changes the flavour.
Replace the 15 g sunflower seeds with 15 g roughly chopped walnuts and toast briefly in a dry pan.
Nutrition per serving
498kcal
63.1 gCarbohydrates
20.9 gProtein
16.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Warm pearl barley salad with beetroot and horseradish quark
Yes, but cook it separately first. The stated total time assumes beetroot that is already cooked.
No. Pearl barley is made from barley and contains gluten.
Use small pearl barley with a cooking time of about 25 minutes. Larger grains often take longer; follow the packet instructions and check that they are tender but still firm to the bite.
Do not mix the quark into the beetroot salad. Add it alongside only when serving so the beetroot juice does not turn the whole dip pink.
Keep cooking