OAMM Beet and Barley Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium Beets .5 tbsp Extra Virgin Olive Oil .5 tsp Salt, divided.5 tsp Pepper, divided2 cup Swanson Chicken Broth 99% Fat Free 1 cup Quaker Quick Cook Barley4 oz Athenos Feta Cheese .33 cup, chopped Scallions, raw 2 Tbsp parsley paste1 fl oz (2 Tbsp) Lemon Juice
Scrub beets to clean. Place each beet on a small piece of aluminum foil. Drizzle with olive oil and sprinkle with half of salt and pepper. Wrap beets and roast at 400 degrees for about 1 hour, until tender when pierced with a fork. Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the barley, reduce to a simmer and simmer for about 10 minutes until barley is tender and most of the water is absorbed. Transfer the barley to a large bowl. Peel and dice the beets. Add to barley. Mix in feta cheese, scallions, parsley and lemon juice. Season with remaining salt and pepper.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEANLC7.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEANLC7.
Nutritional Info Amount Per Serving
- Calories: 290.5
- Total Fat: 8.3 g
- Cholesterol: 22.5 mg
- Sodium: 1,382.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 7.0 g
- Protein: 12.1 g
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