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Barley, Fennel, and Beet Salad

Barley, Fennel, and Beet Salad


  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 360 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 59 Dietary Fiber (g) 13 Total Sugars (g) 3 Protein (g) 8 Sodium (mg) 130Reviews Section

Watch the video: Beet and Fennel Salad (June 2021).