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Barley, Fennel, and Beet Salad

4.4

(10)

Barley fennel and beet salad in a shallow white bowl.
Barley, Fennel, and Beet SaladChristopher Testani

Recipe information

  • Yield

    6 servings

Ingredients

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
1/4 cup torn fresh mint in a large bowl
1/4 cup olive oil
3 tablespoons Sherry vinegar or red wine vinegar
Salt
Pepper

Preparation

  1. 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.

TagsSaladBarleyRice & GrainsFennelRoot VegetableVegetableBeetSideLunchDinnerDairy FreeVegetarianVeganEasyQuick30 Minutes or LessNo-CookBon Appétit

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