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.
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.Serving size: 1 cup3*SmartPoints (Green plan)3*SmartPoints (Blue plan)1*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Barley and Beet Salad
Amount Per Serving (1 cup)
Calories 274Calories from Fat 60
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/easy-healthy-pearl-barley-and-beet-salad/