Vegetarian

Beet, Preserved Lemon and Barley Salad takes several minutes to prepare.

Beet, Preserved Lemon and Barley Salad takes several minutes to cook.

Beet, Preserved Lemon and Barley Salad makes 4 servings.

The ingredients for Beet, Preserved Lemon and Barley Salad are:

4 small or 2 large beets, peeled
3 Tbs Olive oil, divided
1/2 cup pearled barley (makes approx 2 cups cooked barley)
1 pickled lemon
1 Tbs shallot, chopped
1 Tbs Balsamic Vinegar
1 Tsp Honey
Pepper to taste

Here is how you make Beet, Preserved Lemon and Barley Salad:

Toss peeled beets with 1 Tbs olive oil. Roast at 425 approx 30 minutes until al dente. Once cooled enough to handle, chop into small pieces. If your barley is already cooked and you want to speed up the roasting chop the beets before roasting and adjust the cooking time.Simmer barley in water according to package directions. Drain excess water.Remove the pith from the pickled lemon and rinse the rind. Chop into small pieces.Toss shallots, chopped beets, lemon peel with remaining 2 Tbs Olive Oil, vinegar & honey (or the pomegranate molasses that the recipe originally called for). Mix in barley. Add pepper to tasteServing Size:?makes 4 servings

The nutritional information for Beet, Preserved Lemon and Barley Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 235.0

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 649.6 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 5.8 g
• Protein: 3.3 g

The dietary needs meet for Beet, Preserved Lemon and Barley Salad is Vegan