WW Recipe of the Day: Easy Healthy Barley and Beet Salad
(274 calories | *3 WW SmartPoints)
Barley is an understated gem.
What is Pearl or Pearled Barley?
Pearl barley, or pearled barley, the most common form of barley, is whole grain barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. Similar to wheat in its caloric, protein, vitamin and mineral content, it is mostly used in soups and stews.
It’s gentle and nutty flavor and tender, chewy texture pairs well with any veggies, especially beets.
I used a medium red beet this time around, however candy-striped, golden and orange beets would be just as colorful and tasty.
I usually make this ahead and have it ready to serve the next day. For the best flavor, bring to room temperature before serving.
How Many Calories and WW Points in this Easy Healthy Barley Beet ?
According to my calculations, each serving has 274 calories and *3 WW Freestyle SmartPoints.
Curious about Weight Watchers Freestyle/Flex plan?
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How to Make Barley and Beet Salad Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Place the cooked barley in a medium size bowl.
Stir in all the remaining ingredients and season to taste with salt and pepper.
Step 3: Serve immediately, or store covered, in the refrigerator for up to 3 days.
Barley Beet Salad Recipe Notes…
This recipe calls for 1 cup cooked barley. For 1 cup of cooked barley you will want to cook 1/3 cup of dry pearled barley according to the package instructions.
If at all possible use quick cooking barley when using it for dishes like this one. It’s foolproof and takes just 10 minutes – about half of the time of traditional dry pearled barley.
What’s the Best Way to Cook Beets for this Salad?
It’s easy enough to roast your own beets. Simply place in foil and bake at 350F degrees until a sharp knife is easily inserted. Medium beets will take about 40 minutes.
When a knife can be removed easily, remove them from the oven, cool, peel and store for up to 5 days refrigerated in a covered container.
It’s easier of course to buy prepared ones and I admit I often just go that route. It makes this salad a snap.
Barley Salad with Beets Serving Suggestions
This is a hearty vegetarian lunch on its own with a large iced tea in the summer.
As a side dish, it will serve 4 easily (about 3/4-cup serving size) and makes a tasty addition to grilled or baked fish.
Ways to Use Barley Beet Salad Leftovers
Leftover salad can be stored for up to 3 days in the refrigerator. Toss together with simple greens, additional chopped veggies and you’ll have a totally new look and taste.
If you’ve made this low fat, fiber-rich Barley Beet Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Barley and Beet Salad
- 1 cup cooked barley
- 1 medium beet, cooked, peeled and chopped
- 1 stalk celery, chopped
- 1 green onion, chopped
- 2 tablespoons chopped mint
- Zest of 1 small lemon
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Place the barley in a medium size mixing bowl.
- Stir in all the remaining ingredients, seasoning with the salt and pepper to taste.
- Serve immediately or store, covered, in the refrigerator for up to 3 days.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this vegetarian Barley and Beet Salad, you might also like
- Vegetarian French Beet Salad
- Southwestern Beet Salad
- Marinated Roasted Beet Salad with Goat Cheese Crumbles
- Vegetarian Greek Quinoa Salad
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