### TranslatedIngredients: 1/3 cup Barley (seeds) - soaked in water,1 cup Spinach Leaves (Palak) - roughly torn,1/2 cup Fresh Pomegranate Fruit Kernels,1 Beetroot - cut thin into wedges,2 teaspoon Apple cider vinegar,1/2 teaspoon Black pepper powder,1 teaspoon Honey,1/2 teaspoon Lemon juice,Salt - to taste,1 tablespoon Extra Virgin Olive Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Roasted Beet Salad Recipe With Pearl Barley & Spinach, let us make the dressing and chill it.To make the dressing, in a bowl, combine, apple cider vinegar, salt, pepper, honey, lemon juice and olive oil. Whisk together and let it sit in the fridge.In a pressure cooker, add the barley along with 1/4 cup of water and pressure cook for 4 whistles. Turn off the heat and allow the pressure to release naturally. Drain the barley from its water and set aside.Heat a pan on high flame, roast the beets for 5 minutes until it is soft and tender. Once the beet is well roasted, turn off the heat and set aside.To finally make the Roasted Beet Salad Recipe With Pearl Barley & Spinach, in a mixing bowl, combine palak leaves, pomegranate pearls, boiled barley and the roasted beetroots.Toss the  Roasted Beet Salad with the prepared dressing and serve chilled.Serve this Roasted Beet Salad Recipe With Pearl Barley & Spinach along with Healthy Creamy Chicken Soup With Vegetables Recipe and Black Eyed Bean And Lemon Bruschetta Recipe for Sunday Brunch. 
