Ready in 50 minutes
If more than two people at the table "love" beets and/or barley, don't expect to find any beet & barley salad leftovers for tomorrow's lunch unless you double this recipe . . . some family members like to eat this salad as though it's the main dish, y' know.
64 people want to try | 42 have favorited
Rinse barley in cold water; drain. Place barley in small saucepan with salt and water. Bring to a boil; cover and simmer over low heat 40 to 45 minutes--till tender and water is absorbed. Set aside to cool in a large serving bowl.
Add beets, green onions, dill, and feta to cooled barley.
Whisk together olive oil, vinegar, salt, pepper and, if desired, sugar. Add to beet-barley mixture. Toss lightly. Serve.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Sugarbows 1 year agoAttractive, but it tastes too pickled for my liking
claudepiche 1 year agoSuper yummy and beautiful to look at!
claudepiche 1 year agoSuper delish, so EASY & really a beautiful looking salad!
JBlo111 2 years agoawesome. I used dry dill and it was still delicious!
Petrushka 4 years agoIf you and your family like barley, cook it ahead of time (in quantity) and store in the refrigerator for up to one week. It can be used to replace rice in many recipes. Also: Barley is known to raise good cholesterol levels while lowering the bad. [I posted this recipe.]