Barley, Fennel and Golden Beet Salad
This barley, fennel and golden beet salad is the perfect entryway into spring. Nutty barley lends itself to a refreshing crisp fennel and crunch of golden beets for a salad that’s healthy, filling and refreshing. Clean eating at its finest, you won't be disappointed!
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INGREDIENTS
- 1 cup barley
- 1 fennel bulb
- 2 golden beets
- 1 small red onion
- 1/4 cup almonds
- 1/4 cup fresh mint
- 3 tablespoons olive oil*
- 3 tablespoons red wine vinegar
- salt and pepper to taste*
- *not included
- 3 cups water*
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INSTRUCTIONS
Prep: Preheat the oven to 300 degrees. Rinse and dry the produce. Thinly slice the fennel bulb, discard the bottom. Peel and thinly slice the red onion. Peel and thinly slice the beets. Roughly chop the mint. Roughly chop the almonds, line baking sheet with parchment paper and spread the almonds evenly. Roast in oven until golden brown, about 5-7 minutes.
Add the fennel, onions and red wine vinegar into a large mixing bowl and toss to incorporate.
Add barley and 3 cups water into a small pot and boil. Reduce to a simmer, and cook covered until barley is done, about 25 minutes.
Add the cooked barley, fennel, onion, beets, almonds and half of the mint to the mixing bowl.
Add 3 tablespoons olive oil, salt and pepper to taste and toss to combine all of the ingredients.
Garnish with remaining mint, serve at room temperature or cold. Enjoy!
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