Barley and Beet Salad Recipe Print
Proudly Canadian Beet Goat Cheese Salad
This simple colorful recipe is excellent for lunch or as a side dish with your favorite grilled meat, poultry or tofu. Feel free to use either canned beets or fresh cooked beets in this recipe depending on what you have on hand.
Recipe provided by www.unlockfood.ca from the Dietitians of Canada
1/4 cup (60 ml) pot or pearl barley
1 cup (250 ml) water
3 cans (14 oz/398 ml) sliced red beets,
drained and chopped (or fresh cooked beets)
3 tbsp (45 ml) aged balsamic vinegar
2 tbsp (30 ml) chopped fresh mint
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) diced cucumber
1/2 cup (125 mL) carrots, chopped
1/2 cup (125 mL) green onions, chopped
1 cup (250 mL) crumbled goat cheese
- 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. Drain and rinse with cold water; drain well.
- Meanwhile, in a large bowl, combine beets with vinegar, mint, salt and pepper. Stir in cucumber, carrots, green onions and cooked barley. Add goat cheese to serve.
Nutrition information per serving:
Calories: 135 kcal
Protein: 6 g
Fat: 5 g
Carbohydrate: 19 g
Fibre: 5 g
We hope you enjoyed this beet salad recipe!
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