Beet and Barley Salad
4
Servings
12
Ingredients
0
Comments
This simple salad showcases roasted beets amid tender grains of barley with a smattering of feta, green onion, and parsley to strike a flavorful balance.
4
Servings
12
Ingredients
0
Comments
Ingredients
- 4 medium Beet
- ½ tablespoons Olive Oil
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Pepper #1
- 2 ½ cups Water
- 1 cup Barley
- 4 ounces Feta Cheese Crumbles
- ⅓ cups dice Green Onion (Scallion)
- ¼ cups chop Parsley, Fresh
- 2 tablespoons juice Lemon
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Pepper #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Scrub beets to clean. Place each beet on a small piece of aluminum foil.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Scrub beets to clean. Place each beet on a small piece of aluminum foil.
- Drizzle with olive oil and sprinkle with salt #1 and pepper #1.
- Wrap beets and roast at 400 degrees for about 1 hour, until tender when pierced with a fork.
- Meanwhile, bring the water to a boil in a medium saucepan.
- Add the barley, reduce to a simmer and simmer for about 40 minutes until barley is tender and most of the water is absorbed.
- Transfer the barley to a large bowl.
- Peel and dice the beets.
- Add to barley.
- Mix in feta cheese, scallions, parsley and lemon juice. Season with salt #2 and pepper #2.