Name: Barley Beet Salad Recipe
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 5.0
Cuisine: Vegan
Ingredients: coconut oil cooking spray; 1/4 cup pine nuts; 1/8 white onion, sliced thin; 1 clove garlic; 3 cups vegetable stock; 3/4 cup pearled barley; 6 ounces beets, steamed; 1 tablespoon sesame seeds; 2 teaspoons dill, dried; 1 teaspoon fresh cilantro, finely chopped; garlic salt, to taste

Barley Beet Salad Recipe

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7 m 30 m 5 Servings

Ingredients

Coconut Oil Cooking Spray
1/4 cup Pine Nuts
1/8 White Onion, sliced thin
1 clove Garlic
3 cups Vegetable Stock
3/4 cup Pearled Barley
6 ounces Beets, steamed
1 tablespoon Sesame Seeds
2 teaspoons Dill, dried
1 teaspoon Fresh Cilantro, finely chopped
Garlic Salt, to taste

Directions

Boil barley per package instructions, but instead of water and salt, use the same amount of veggie broth and set aside so it cools slightly.
Spay a small cast iron pan with coconut oil spray and turn the heat up to medium to warm the pan.
When you can put your hand over the pan and feel the heat, add pine nuts and thinly sliced onions and sauté until the pine nuts begin to brown, (approximately 7 minutes), stirring occasionally.
Remove from heat, set aside in a bowl to cool.
Chop steamed beets and place into a medium-sized serving bowl.
Add barley, pine-nut mixture, cilantro and dill and stir.
Add sesame and hemp seeds.
Add garlic salt to taste and either serve warm or place in the fridge to cool.

Notes

To make this recipe gluten-free, simply change the barley to quinoa.