BARLEY, FENNEL, AND BEET SALAD

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Barley, Fennel, and Beet Salad image

Categories     Salad     Side     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Lunch     Spring     Summer     Healthy     Vegan     Raw     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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