Barley and Beet Salad

5 from 2 votes

I like to make this salad ahead and have it ready to serve the next day. For the best flavor, bring to room temperature before serving.

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: barley salad with beets, beet barley salad, beet salad with barley

Servings:

Author: Hallie Harron | Simple Nourished Living

Equipment

Ingredients

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

Instructions

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.

Notes

Serving size: 1 cup

WW Points: 3

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3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

1 SmartPoints (Purple plan)

7 PointsPlus (Old plan)

If at all possible use quick cooking barley when using it for dishes like this one. It's foolproof and takes half of the time of traditional dry pearled barley.

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.

It's easier of course to buy prepared ones and I admit I often just go that route. It makes this salad a snap.

Nutrition