White Bean and Barley Salad with Beetroot and Yoghurt Dressing
Elevate your salad game with this vibrant White Bean and Barley Salad with Beetroot and Yoghurt Dressing—a wholesome, nutrient-packed dish perfect for any season. Combining tender pearl barley, creamy white beans, and naturally sweet beetroot, this hearty salad offers a medley of flavors and textures. Fresh parsley and mint add a burst of herbal freshness, while a zesty olive oil and lemon dressing ties it all together. The crowning touch is a luscious Greek yoghurt and honey dressing, bringing a tangy yet subtly sweet balance to every bite. Served atop a bed of crisp baby spinach, this versatile salad is ideal as a light main course or a stunning side dish. Ready in under an hour, it’s a healthy, high-fiber recipe that’s as beautiful as it is delicious. Perfect for meal prep, entertaining, or simply savoring clean, wholesome ingredients at their best!
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Recipe Information
Ingredients
- 150 g Pearl barley
- 400 g Cooked white beans (cannellini or navy beans)
- 200 g Beetroot (cooked and chopped)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh mint (chopped)
- 2 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice
- 1 clove Garlic (minced)
- 120 g Greek yoghurt
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 100 g Baby spinach leaves
Instructions
Rinse the pearl barley under cold water. In a medium saucepan, combine the barley with 3 cups (750 ml) of water and a pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook for 25-30 minutes or until the barley is tender but still slightly chewy. Drain and let cool.
While the barley cooks, prepare the beetroot if not already cooked. You can roast, boil, or steam the beetroot until tender, then peel and chop into small cubes.
In a large mixing bowl, combine the cooked barley, white beans, beetroot, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Pour the dressing over the salad mixture and toss gently to combine.
In another small bowl, whisk together the Greek yoghurt and honey. Adjust the sweetness to taste, if needed.
To serve, layer the baby spinach leaves on a serving platter or individual plates. Top with the barley and bean mixture.
Drizzle the yoghurt dressing over the salad or serve it on the side for guests to add as desired.
Optional: Garnish with extra fresh herbs or a sprinkle of cracked black pepper before serving. Enjoy!
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 28.9 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3912 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
