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
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The salad will turn the vegetables and barley pink. Salad can be covered and refrigerated for up to 2 days.
Ingredients
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Pot or pearl barley |
1/4 cup (60 mL)
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Water |
1 cup (250 mL)
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Sliced red beets, drained and chopped |
3 cans (14 oz/398 mL each)
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Aged balsamic vinegar |
3 tbsp (45 mL)
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Chopped fresh mint |
2 tbsp (30 mL) |
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Salt |
1 tsp (5 mL)
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Pepper |
1/2 tsp (2 mL)
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Diced cucumber |
1 cup (250 mL)
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Carrots, chopped |
1/2 cup (125 mL)
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Green onions, chopped |
1/2 cup (125 mL)
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Crumbled goat cheese |
1 cup (250 mL)
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Directions
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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.
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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
Sodium: 664 mg
Calcium: 66 mg
Iron: 4 mg
Last Update – June 8, 2020