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.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6|
|Calories from Fat: 96 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 188
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