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BARLEY & BEETROOT SALAD

Surabhi Sehgal
A vibrant scarlett salad made with Barley, Beetroot and fresh Mint.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, Arabic, Lebanese
Servings 4 People

Ingredients
  

  • 1 Cup Pearl Barley
  • 6-7 Cups Water
  • 1/2 Cup fresh Mint
  • 1 Beetroot small/ roasted
  • 1 tbsp Honey
  • 1 tbsp Lime Juice
  • 2 tbsp Olive Oil
  • 100 gms Feta Cheese
  • 2 tbsp Pine Nuts
  • 2 tbsp Pistachio chopped
  • 8-10 Olives

Instructions
 

  • Coat the Beetroot with a little Olive Oil and wrap it in aluminium foil and bake for 35-40 minutes at 175 degrees C.
  • Cool the Beetroot, peel and grate it.
  • Wash the Barley and boil for about 30-40 minutes in salted water till plump and cooked.
  • Strain and cool.
  • In a bowl add Olive Oil, Honey and Lime juice. Mix well
  • Add this dressing to the boiled Barley
  • Add the grated Beetroot and mix well.
  • Transfer to a serving dish.
  • Top with Mint, Olives, Nuts and Feta
  • Leave in the refrigerat or to chill for an hour. Serve and Enjoy!
Keyword Barley Beetroot and Mint Salad, Barley Salad