Barley and Shredded Beet Salad w/Scallions

birdsnfoods 008

My mom had made an amazing barley summer salad a few weeks ago and I couldn’t get it out of my head. I decided to try something similar with beets and scallions and it is bright, healthy and delicious.

Barley and Shredded Beet Salad w/Scallions


  • 1 cup pearled barley
  • 5 cups water
  • 4 small beets, peeled and shredded
  • bunch of scallions, green and white parts chopped up
  • olive oil
  • juice of a lemon
  • salt and pepper

To Do:

  1. Salt the water, add the barley, bring to a boil and simmer for about 30 minutes or until the barley is chewy, but not overcooked. Strain out liquid if necessary.
  2. Sautee the scallions in a bit of olive oil.
  3. Place barley in a large bowl and add the beets, scallions, lemon juice, a drizzle of olive oil and some salt and pepper to taste. Cover the bowl. The warm barley and scallions will “cook” the shredded beets a bit, making them more tender.
  4. Serve warm or cold. Probably perfect to bring to a picnic. Definitely makes a lot. We’ve been eating it since Tuesday.

2 Comments on “Barley and Shredded Beet Salad w/Scallions”

  1. Deb says:

    this looks utterly fabulous, I am definitely giving this a try!

    you have a terrific blog. my hubby is a hardcore carnivore, but open to meatless meals a few nights a week, and you’ve offered up some wonderful dishes on this site.

    thanks much!

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