Name: Barley, Fennel, and Beet Salad
Yield: 6 servings
Ingredients: 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

Barley fennel and beet salad in a shallow white bowl.

Barley, Fennel, and Beet SaladChristopher Testani

Recipe information

Yield
6 servings

Ingredients

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

Preparation

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.