Did you know Australia has a love affair with beetroots? We consume more beetroot per head of population than any other country in the world, and unlike our borscht loving Northern European cousins, we don’t mind it cold either. And why not? Life’s too short to bother with stewing and stirring sometimes. These cooked Love Beets will leave your heart racing, as they frolic along in a veritable cacophony of fetta, green beans and walnuts.
Always refer to the product label for the most accurate ingredient and allergen information.
To prepare the ingredients, trim the green beans and cut the beetroots into wedges. Peel and crush the garlic, and drain and rinse the lentils. Finely chop the parsley. Juice the lemon and crumble to fetta cheese.
Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. Add the green beans in the final 2 minutes. You may need to add more boiling water if it runs dry. Drain. Transfer to a large bowl.
Meanwhile, in a small bowl whisk the olive oil, Dijon mustard and lemon juice until well combined. Set aside.
Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the lentils and stir until heated through. Transfer lentils to the bowl with the pearl barley and beans.
Add the cooked beetroot, walnuts, parsley and fetta cheese. Pour over the dressing and toss to combine. Season to taste with salt and pepper.
Divide between plates and dig in!