Beet and Barley Salad

beet salad recipe, beet and barley salad recipe

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

Sonia, in Windsor, Ontario, took advantage of Ontario produce and her own garden herbs to make this dish that was a hit with her family. Everybody will enjoy the vibrant pink colour as well. Barley is a great addition to recipes to add some texture and is a wonderful combination with beets.

Preparation Time: 20 minutes

Cook Time: 30 minutes

Serves: 8

Tips

The salad will turn the vegetables and barley pink.
Salad can be covered and refrigerated for up to 2 days.
One quarter cup (1/4 cup) uncooked barley will make about a half a cup (1/2 cup) of cooked barley.

Ingredients
Pot or pearl barley	1/4 cup (60 mL)
Water	1 cup (250 mL)
Sliced red beets, drained and chopped	3 cans (14 oz/398 mL each)
Aged balsamic vinegar	3 tbsp (45 mL)
Fresh mint	2 tbsp (30 mL)
Salt	1 tsp (5 mL)
Pepper	1/2 tsp (2 mL)
Diced cucumber	1 cup (250 mL), about 1/2 large
Carrots, chopped	1/2 cup (125 mL), about 1 medium
Green onions, chopped	1/2 cup (125 mL), about 4-5 pieces
Crumbled goat cheese	1 cup (250 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Combine barley and water in a small saucepan and bring to a boil. Reduce heat; cover and simmer for about 30 minutes or until barley is tender.
Meanwhile, gently rinse cucumber, green onions and mint under cool running water. Scrub the carrot with a clean vegetable brush. Dice cucumbers and place in a bowl. Chop the green onions, carrot and mint; add to the same bowl.
Drain the cooked barley and rinse with cold water; drain well.
In another large bowl, combine beets with vinegar, salt and pepper. Stir in cucumber, green onions, carrots, mint and cooked barley. Add goat cheese to serve.