Roasted Beet Salad with Pearl Barley & Spinach
This vibrant Roasted Beet Salad with Pearl Barley and Spinach is a delightful blend of flavors and textures, perfect for a refreshing appetizer or a light meal. The earthy sweetness of roasted beets complements the nutty barley and the fresh crunch of pomegranate seeds, all tied together with a tangy dressing that enhances every bite. Ideal for a healthy lifestyle, this salad is not only visually stunning but also packed with nutrients, making it a wonderful addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Barley (seeds) | 1/3 cup (soaked in water) |
| Spinach Leaves (Palak) | 1 cup (roughly torn) |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Beetroot | 1 (cut into thin wedges) |
| Apple Cider Vinegar | 2 teaspoons |
| Black Pepper Powder | 1/2 teaspoon |
| Honey | 1 teaspoon |
| Lemon Juice | 1/2 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugars | 6 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Serves: 4
Instructions
-
Prepare the Dressing:
- In a medium-sized bowl, whisk together the apple cider vinegar, salt, black pepper, honey, lemon juice, and extra virgin olive oil until well combined. Set this mixture aside in the refrigerator to chill while you prepare the salad.
-
-
Cook the Barley:
- In a pressure cooker, add the soaked barley along with 1/4 cup of water. Pressure cook for about 4 whistles. Once done, turn off the heat and allow the pressure to release naturally. Drain any excess water from the barley and set it aside.
-
Roast the Beets:
- Heat a non-stick pan over high heat and add the beet wedges. Roast them for approximately 5 minutes until they become soft and tender, stirring occasionally to ensure even cooking. Once roasted, remove from heat and set aside.
-
Assemble the Salad:
- In a large mixing bowl, combine the torn spinach leaves, fresh pomegranate seeds, boiled barley, and roasted beet wedges. Gently toss the ingredients together to mix them evenly.
-
Dress the Salad:
- Drizzle the chilled dressing over the salad mixture and toss again to coat all the ingredients thoroughly.
-
Serve:
- Serve the Roasted Beet Salad chilled or at room temperature as a refreshing appetizer. This salad pairs beautifully with a Healthy Creamy Chicken Soup with Vegetables or Black Eyed Bean and Lemon Bruschetta for a delightful Sunday brunch experience.
Enjoy!
This Roasted Beet Salad with Pearl Barley and Spinach not only brings a burst of color to your plate but also a symphony of flavors that are sure to impress your guests. Enjoy this nutritious dish that is both diabetic-friendly and easy to prepare, making it a staple for your healthy eating journey!
