Roasted Beet Salad Recipe With Pearl Barley & Spinach
The Roasted Beet Salad Recipe is a refreshing salad recipe that is made from roasted beetroot tossed along with Pearl Barley & Spinach. The addition of apple cider vinaigrette makes this salad absolutely refreshing and healthy. It has all the required nutrients that one needs in a meal.
The Roasted Beet Salad Recipe With Pearl Barley & Spinach is a sumptuous salad with spinach leaves, pearl barley, beetroots and pomegranates dressed in an apple cider vinaigrette with a dash of honey. This Salad can be eaten as a meal in itself.
Did you know: Beetroot is reckoned to be a great purifier. It detoxifies your body. It is also said that the fiber from sugar beets can help control blood sugar in diabetics.
One of barley’s most noteworthy health benefits is its high fiber content. Consuming barley can benefit blood sugar level management, making it a smart grain choice for those with diabetes.
Serve this Roasted Beet Salad Recipe With Pearl Barley & Spinach along with Healthy Creamy Chicken Soup With Vegetables Recipe and Black Eyed Bean And Lemon Bruschetta Recipe for Sunday Brunch.
If you like the Roasted Beet Salad Recipe With Pearl Barley & Spinach then you must try our other salad recipes:
- Beet Carrot and Apple Salad in Orange Mustard Vinaigrette Recipe
- Smoked Tofu And Grilled Vegetable Salad Recipe
- Healthy Foxtail Millet Raw Mango & Vegetable Salad Recipe
15 M
20 M
35 M
4 Servings
Ingredients
- 1/3 cup Barley (seeds) , soaked in water
- 1 cup Spinach Leaves (Palak) , roughly torn
- 1/2 cup Fresh Pomegranate Fruit Kernels
- 1 Beetroot , cut thin into wedges For the Salad Dressing
- 2 teaspoon Apple cider vinegar
- 1/2 teaspoon Black pepper powder
- 1 teaspoon Honey
- 1/2 teaspoon Lemon juice
- Salt , to taste
- 1 tablespoon Olive Oil
How to make Roasted Beet Salad Recipe With Pearl Barley & Spinach
To begin making the Roasted Beet Salad Recipe With Pearl Barley & Spinach, let us make the dressing and chill it.
To make the dressing, in a bowl, combine, apple cider vinegar, salt, pepper, honey, lemon juice and olive oil. Whisk together and let it sit in the fridge.
In a pressure cooker, add the barley along with 1/4 cup of water and pressure cook for 4 whistles. Turn off the heat and allow the pressure to release naturally. Drain the barley from its water and set aside.
Heat a pan on high flame, roast the beets for 5 minutes until it is soft and tender. Once the beet is well roasted, turn off the heat and set aside.
To finally make the Roasted Beet Salad Recipe With Pearl Barley & Spinach, in a mixing bowl, combine palak leaves, pomegranate pearls, boiled barley and the roasted beetroots.
Toss the Roasted Beet Salad with the prepared dressing and serve chilled.
Serve this Roasted Beet Salad Recipe With Pearl Barley & Spinach along with Healthy Creamy Chicken Soup With Vegetables Recipe and Black Eyed Bean And Lemon Bruschetta Recipe for Sunday Brunch.
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