Proudly Canadian Beet and Barley Salad

8 portions

Preparation Time: 20 min
Cooking Time: 30 min

Barley is a great addition to recipes to add some texture and is a wonderful combination with beets.


1/4 cup Pot or pearl barley 60 mL
1 cup Water 250 mL
3 cans (14 oz) Sliced red beets, drained and chopped 3 cans (398 mL)
3 tbsp Aged balsamic vinegar 45 mL
2 tbsp Chopped fresh mint 30 mL
1 tsp Salt 5 mL
1/2 tsp Pepper 2 mL
1 cup Diced cucumber 250 mL
1/2 cup Carrots, chopped 125 mL
1/2 cup Green onions, chopped 125 mL
1 cup Crumbled goat cheese 250 mL


Step 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.

Step 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.


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

Nutrition & Notes

Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Calories / Calories 135 kcal
Fat / Lipides 5 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 664 mg
Carbohydrates / Glucides 19 g
Fiber / Fibres 5 g
Sugars / Sucres
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer