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Beet and Barley Salad

(modified from cookspiration.com)


  • ¼ cup barley dry
  • 1 cup water
  • 3 cans sliced beets drained and chopped
  • 3 tbsp balsamic vinegar
  • 1 tbsp dried mint
  • ½ cup carrot shredded
  • ¼ cup finely diced onion
  • 1 cup cucumber diced (optional)
  • 1 cup feta cheese (optional)
  • Salt and pepper to taste


  1. 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.
  2. Meanwhile, in a large bowl, combine beets with vinegar, mint, salt and pepper. Stir in cucumber, carrots, onion and cooked barley. Add feta cheese to serve (optional).