Roasted Beet & Barley Salad


Barley matches up with earthy, tender beets and the crunch of fresh celery, radishes and nuts in this beet salad recipe. Red beets turn your salad a gorgeous magenta. For a softer color, use golden or chioggia baby beets instead.

Beat and barley salad
Photo: Brie Passano
Active Time:
40 mins
Additional Time:
1 hrs 20 mins
Total Time:
2 hrs
6 servings, about 1 1/4 cups each
Nutrition Profile:


  • 1 ¼ pounds baby beets (10 to 15, depending on size)

  • 6 cups water

  • ¾ cup pearled barley, rinsed

  • 1 ¼ teaspoons salt, divided

  • ¼ cup cider vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 ½ tablespoons whole-grain mustard

  • 1 tablespoon honey or agave nectar

  • Freshly ground pepper to taste

  • 1 cup thinly sliced celery

  • 1 cup thinly sliced radishes

  • ¼ cup thinly sliced scallions

  • ¼ cup slivered fresh basil

  • ½ cup walnuts or pecans, toasted (see Tip), coarsely chopped


  1. Preheat oven to 400 degrees F.

  2. Scrub beets under running water. Wrap the damp beets in heavy-duty foil (or a double layer of foil), crimping it closed to make a packet. Place in the oven and roast the beets until tender when pierced with a fork, 1 to 1 1/2 hours, depending on the size. Unwrap; when cool enough to handle, slip off the skins with your fingers. Cut the beets in quarters lengthwise.

  3. Meanwhile, combine water, barley and 3/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender, but still chewy, 40 to 50 minutes. Drain well and spread out on a baking sheet to cool.

  4. Whisk vinegar, oil, mustard, honey (or agave), pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the beets, celery, radishes and scallions; toss to coat. Let the vegetables marinate in the dressing for about 15 minutes. Stir in the barley.

  5. Just before serving, stir in basil and top with nuts.


Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To make ahead

Prepare through Step 4 (don't add radishes), cover and refrigerate for up to 1 day. Stir in radishes and basil and top with nuts before serving.

Nutrition Facts (per serving)

262 Calories
12g Fat
34g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 262
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 8g 28%
Total Sugars 10g
Added Sugars 3g 6%
Protein 6g 12%
Total Fat 12g 15%
Saturated Fat 1g 7%
Vitamin A 251IU 5%
Vitamin C 9mg 10%
Folate 133mcg 33%
Sodium 367mg 16%
Calcium 51mg 4%
Iron 2mg 11%
Magnesium 63mg 15%
Potassium 535mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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