Poultry

Hearty Turkey & Beet Bowl

Ingredients

• Turkey breast fillet (cooked, shredded) — 130 g
• Pearl barley (cooked) — 140 g
• Beetroot (roasted) — 100 g
• Pickled or brined cucumbers — 70 g
• Vegetable or olive oil — 11 g (approx. 2 tsp — divided to dress the beets and the barley)
• Fresh herbs (dill and green onions) + garlic — 15 g
• Salt, black pepper, dried herbs — to taste

Instructions

1. 1Pearl Barley. Soak the pearl barley for a couple of hours beforehand to reduce cooking time, then boil in salted water until tender and fluffy. Measure exactly 140 g of warm cooked barley, toss it with a portion of the oil (4 g) and finely chopped fresh dill. Place it into one section of the bowl.
2. 2Roasted Beetroot. Preheat the oven to 190°C (375°F). Wash the beetroot, wrap it tightly in foil with the skin on, and roast until tender (about 40–50 minutes depending on size) or simply boil it. Let it cool, peel, and cut into neat cubes. Toss the cubes with the remaining oil (7 g), a light pinch of salt, and dried herbs. Measure 100 g and add to the bowl.
3. 3Shredded Turkey. Boil or bake the turkey breast with your choice of spices. While the meat is still warm, use two forks to pull and shred it along the grain into thin strands. Drizzle the shredded meat with 1–2 tablespoons of leftover cooking broth and a touch of grated garlic to keep it incredibly moist and fragrant. Measure 130 g and transfer to the bowl.
4. 4Pickled Cucumbers. Slice the pickles into thin rounds or small cubes. Measure exactly 70 g and fill the remaining section of the bowl.
5. 5Assembly. Arrange the seasoned pearl barley, juicy shredded turkey, sweet deep-red beetroot cubes, and tangy pickles in contrasting sections. Garnish the entire dish with finely chopped green onions right before serving.