Barley, Fennel, and Beet Salad

Ingredients for Barley, Fennel, and Beet Salad

• 475ml cooked barley (from about 160ml 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

• 60ml olive oil

• 3 tablespoons Sherry vinegar or red wine vinegar

• Salt

• Pepper

How to make Barley, Fennel, and Beet Salad

Toss 475ml cooked barley (from about 160ml dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 35g chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 60ml olive oil and 45ml Sherry vinegar or red wine vinegar; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.