Barley Beet Salad Recipe

Barley Beet Salad that's light, fresh, and vegan too! It's a delicious side dish or main meal.

America’s diet needs a diet! Chronic over-consumption of processed foods and way too much sugar cause disease and obesity which leave us stagnant and lethargic for the most part. This isn’t a secret - this truth is all over the news, the internet, and in our kids’ classroom discussions surrounding health and nutrition.

I think we need a shift in overall consciousness and perspective, a mental revolution of consciousness about food—its production, usage and consumption. I think this will, over time, allow our taste pallets to evolve to match our collective wisdom and hopefully move us toward the healthy foods we’re lacking and away from the empty, clogging filler foods that leave us lazy and deficient.

Please don’t misunderstand… I’m not free from food addiction and I’m not a glowing specimen who avoids bad things… quite the contrary sometimes, actually! However when I’m good, I’m good, and this recipe represents one of my good moments and so I thought I’d share it with you. (The bad moments I’ll keep to myself, thank you! Haa!)

Sometimes I like to combine a bunch of healthy foods into one recipe and get a super-powered side dish like this one! Barley beet salad is yummy whether it’s served warm or cold and it is full of glowy-goodness. Americans don’t include quite a few “super foods” in their diets that are often used by the rest of the world. I’m proud to say, this recipe includes several of them: beets, sesame seeds, pine nuts and hemp seeds. These foods are packed with iron, magnesium, potassium, fiber, protein, Vitamin B, C, and E plus subtle flavors and natural love for our bodies!

This is a vegan superfood recipe and is quite easy to make and store for a few days in the fridge. Unlike most of my recipes, this one is not gluten-free because of the barley. So to make it Celiac-friendly, simply change the barley to Quinoa and you’ll be good to go!

A great companion to a buttery fish, I would recommend serving this as a side dish alongside talapia. In fact, to be specific, I think it would round out the menu wonderfully if served warm with David’s Grilled Tilapia with Cilantro Marinade recipe.

The steamed beets and coconut oil-sautéed pine nuts make it slightly sweet and will ground this vibrant fish with earthy essence and pack a super healthy punch for your family’s dinner. This salad would also go really well with Mary Kay's tilapia roulade.

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