Beet & Barley Salad

Beet & Barley Salad

Ready in 50 minutes
4.4 avg, 5 review(s) 80% would make again

Top-ranked recipe named "Beet & Barley Salad"

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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.


Ingredients

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0.5 cup medium pearl barley
0.25 tsp Salt
2 cups Water
2 cups cooked beets; diced
0.5 cup green onions; sliced
2 tbsp fresh dill; minced
0.25 cup feta cheese; crumbled
0.25 cup olive oil; (extra-virgin, preferrably)
0.25 cup red wine vinegar
0.25 tsp Salt
black pepper; to taste
0.5 tsp sugar; (if desired)

Original recipe makes 6

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 188 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Beets Beet Salad

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Attractive, but it tastes too pickled for my liking
Sugarbows 1 year ago
Super yummy and beautiful to look at!
claudepiche 1 year ago
Super delish, so EASY & really a beautiful looking salad!
claudepiche 2 years ago
awesome. I used dry dill and it was still delicious!
JBlo111 2 years ago
If 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.]
Petrushka 4 years ago
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