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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 6 | ||
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Calories: 188 | ||
Calories from Fat: 96 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 114.1mg | 4 % | |
Potassium 238.3mg | 6 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 15.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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