BARLEY, FENNEL, AND BEET SALAD
Categories Salad Side Vegetarian Kid-Friendly Quick & Easy High Fiber Lunch Spring Summer Healthy Vegan Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.
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Stevie Madwell
[email protected]I would not recommend this salad.
Fatjon Xhemollari
[email protected]This salad was a lot of work to make and it wasn't worth it. The flavor was just okay.
Ben French
[email protected]I found this salad to be a bit bland. I would recommend adding more herbs or spices to the dressing.
Farhana Farhanakousar
[email protected]This salad was a bit too sweet for my taste. I would recommend using less honey in the dressing.
Muktar Omor
[email protected]I'm not a fan of fennel, so I omitted it from this salad. It was still very good.
Rachel Ellis
[email protected]I used quinoa instead of barley in this salad and it was delicious!
Zohaib Jano
[email protected]I added some chopped walnuts to this salad for extra crunch.
Katarina Lukic
[email protected]This is a great salad to make ahead of time. It's even better the next day.
Macy Dukes
[email protected]I made this salad for my family and they loved it. Even my kids ate it!
Fatheha Khatun
[email protected]This is a great salad for a summer party.
Thandeka Emmie
[email protected]I love this salad! It's so refreshing and flavorful.
maxwell lawrence
[email protected]This salad is a winner! The flavors are amazing and the dressing is perfect.
Richard Figueroa
[email protected]This was a great salad! The barley was cooked perfectly and the vegetables were fresh and crisp. The dressing was also very good.
Thant Zin Lin
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of sweet and savory.
Rasa dainyte
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The fennel and goat cheese helped to balance out the sweetness of the beets.
Alexandra Vallencourt
[email protected]This salad is a great way to use up leftover barley. I had some cooked barley in the fridge and I was looking for a new way to use it. This salad was perfect!
Cherice Sylvester
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination and the dressing was a perfect complement to the vegetables.
MR Moeen
[email protected]Followed the recipe exactly and it turned out great! The barley was cooked perfectly and the vegetables were crisp and flavorful. The dressing was also very good, with a nice balance of sweetness and acidity.
rabbi Paholan
[email protected]This salad was a delightful surprise. The combination of barley, fennel, and beets was unexpected but worked beautifully together. The dressing was light and tangy, and the goat cheese added a creamy richness. I will definitely be making this again!