Barley and Roasted Beetroot Salad with Macadamia Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad combining nutty roasted beetroot and pearl barley tossed in a creamy macadamia nut vinaigrette, inspired by Australian native nuts. This australian-inspired salads (vegetarian) ready in about 55 minutes pairs pearl barley, divided olive oil, divided salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 3 medium peeled and diced beetroot cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 30-35 minutes until tender and caramelized at the edges.
  2. Step 2: While the beetroot roasts, rinse 1 cup pearl barley under cold water, then combine with 3 cups water and 1/2 tsp salt in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for 25-30 minutes until tender but chewy. Drain any excess water.
  3. Step 3: In a small food processor, pulse 1/3 cup raw macadamia nuts until finely ground but not pasty. Transfer to a bowl and whisk in 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, and 2 tbsp olive oil with 1/4 tsp salt and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, combine the cooked barley, roasted beetroot, 1/4 cup chopped fresh parsley, and 2 sliced spring onions. Pour the macadamia vinaigrette over and toss gently to coat.
  5. Step 5: Serve the salad warm or at room temperature as a wholesome side or light main.

Equipment for this recipe

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Frequently asked questions

How long does Barley and Roasted Beetroot Salad with Macadamia Vinaigrette take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barley and Roasted Beetroot Salad with Macadamia Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pearl barley from drying out.

Can I substitute ingredients in Barley and Roasted Beetroot Salad with Macadamia Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barley and Roasted Beetroot Salad with Macadamia Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Barley and Roasted Beetroot Salad with Macadamia Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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