beetroot cashews salad

Warm barley beetroot salad

June 15, 2018
I feel barley is versatile enough to be served warm or at room temperature, as in this terrific salad with beetroot, coriander and pomegranate arils..

This warm barley beetroot salad has it all, crunchy cashew bits, pomegranate arils and is tossed in a tangy lime and olive oil.  Perfect for a week-day lunch!

Winter is nearly here for us and we can feel the Mercury plummeting few more degree lower. I reckon in the coming two weeks, waking up in the morning will be a challenge. well it doesn’t get that harsh here as compared to other parts of the world but it gets to the nerve at some point of time.

 

grilled fish with barley salad-4

 

HOW TO MAKE WARM BARLEY SALAD WITH BEETROOT

  • 1/2 cup barley soaked for 1 hour
  • 1 medium sized beetroot pealed and cubed
  • 1/2 cup pomegranate arils
  • 1/4 cup fresh chopped coriander
  • juice and zest of 1 lime
  • 3 tbsp cup olive oil
  • cashew nuts ( optional )
  • handful of cherry tomatoes halved
  • freshly ground pepper
  • Himalayan pink rock salt

Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain and set it aside

Meanwhile, mix lime juice, zest, 2 tbsp of oil in a jar. Season dressing with salt and pepper, set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add beetroot, cook turning occasionally, until tender. Season with salt and pepper.

Transfer beetroot to a large bowl. add in the warm barley, pomegranate arils, cashew pieces and halved tomatoes and dressing. Toss to coat, season with salt and pepper.

Garnish with coriander and serve

 

 

SAVE MY RECIPE CARD

 

I feel barley is versatile enough to be served warm or at room temperature, as in this terrific salad with beetroot, coriander and pomegranate arils..

 

PIN IT FOR LATER 

 

barley salad-3

 

 

 

 

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