Beet and Barley Salad
Beets are one of those ingredients that I don’t pick up that often to cook. However, every time I make them, I ask myself why I don’t make them more often. I think they are delicious and while they can turn everything they touch a nice shade of pink, it’s pretty easy to peel them without making a complete mess in the kitchen as long as you are careful. This is an easy salad to prepare and the color the beets give to the barley makes it unique and pretty to serve.
Beet and Barley Salad
Author/Source:
Abbi @ Onceamonthmom.com, adapted from Offally Tasty
Ingredients:
- 4 beets
- 2.5 cups water
- 1 cup pearled barley
- 4 ounces feta cheese
- 0.33 cup green onions, chopped
- 0.25 cup fresh parsley, chopped
- 2 Tbsp. lemon juice
- 0.5 Tbsp. olive oil
Directions:
Scrub beets to clean. Place each beet on a small piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap beets and roast at 400 degrees for about 1 hour, until tender when pierced with a fork. Meanwhile, bring the water to a boil in a medium saucepan. Add the barley, reduce to a simmer and simmer for about 40 minutes until barley is tender and most of the water is absorbed. Transfer the barley to a large bowl. Peel and dice the beets. Add to barley. Mix in feta cheese, scallions, parsley and lemon. Season with salt and pepper
Freezing Directions:
Divide the salad between gallon size freezer bags. To serve, thaw salad.
Servings: 4
Nutritional Information: Serving Size = 1 cup. Calories – 389 , Total Fat – 14.2 g, Total Carbohydrates – 53.1 g, Protein – 15.6 g. Dietary Fiber: 10.3 g WW Plus Points: 10
**conversion chart image provided by Erik Spiekermann
