Beet and Barley Salad

beet salad recipe, beet and barley salad recipe

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

Sonia, in Windsor, Ontario, took advantage of Ontario produce and her own garden herbs to make this dish that was a hit with her family.  Everybody will enjoy the vibrant pink colour as well.  Barley is a great addition to recipes to add some texture and is a wonderful combination with beets.                                  

Preparation Time: 20 minutes

Cook Time: 30 minutes

Serves: 8


  1. The salad will turn the vegetables and barley pink. Salad can be covered and refrigerated for up to 2 days.


Pot or pearl barley

1/4 cup (60 mL)


1 cup (250 mL) 

Sliced red beets, drained and chopped

3 cans (14 oz/398 mL each)

Aged balsamic vinegar

3 tbsp (45 mL) 

Chopped fresh mint 2 tbsp (30 mL)

1 tsp (5 mL)


1/2 tsp (2 mL) 

Diced cucumber

1 cup (250 mL)

Carrots, chopped

1/2 cup (125 mL) 

Green onions, chopped

1/2 cup (125 mL) 

Crumbled goat cheese

1 cup (250 mL) 


  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, green onions and cooked barley. Add goat cheese to serve.

Nutrition information per serving: 

Calories: 135 kcal

Protein: 6 g

Fat: 5 g

Carbohydrate: 19 g

Fibre: 5 g

Sodium: 664 mg 

Calcium: 66 mg

Iron: 4 mg

Last Update – February 18, 2023

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