Beet, Cabbage and Barley Salad

5 from 1 vote

An easy beet, cabbage, and barley salad that's delicious, beautiful, and nutrient-packed. Earthy, slightly sweet, and perfectly balanced.

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American

Diet: Diabetic, Vegan, Vegetarian

Keyword: easy, Thanksgiving

Servings:

Calories: 119kcal

Author: Veronique Eichler

Combine the roasted beet, shredded cabbage, red onion, and cooked barley in a large mixing bowl.
Drizzle with apple cider vinegar and olive oil, then season with salt and pepper.
Toss everything together until evenly coated.
For best results, let the salad rest in the refrigerator for at least an hour. This softens the cabbage slightly and enhances the flavors.
Garnish with fresh parsley before serving.

- Prep Ahead: This recipe is designed to be made with pre-cooked ingredients. Roast the beet and cook the barley in advance to save time and simplify preparation.

- How to Roast Beets: For detailed instructions, check out my roasted beet recipe.

- Cooking Barley: Barley expands significantly during cooking. You’ll need about 1/3 cup of raw barley to make 1 cup cooked. I recommend you cook a large batch and freeze it in 1-cup portions for convenience. Store the portions in airtight containers or freezer bags, and they’ll keep well for up to 3 months. To cook, bring a large pot of water to a boil, as you would for pasta. Add the barley and simmer for 45 minutes, then drain off any excess water. For pressure cookers, barley takes about 20 minutes under high pressure.

- Storage: This barley salad keeps well in the fridge for up to 5 days. Store in an airtight container.

- Variations: Swap barley for quinoa or farro, or add toasted nuts or seeds for crunch. Dried cranberries or raisins bring a touch of sweetness.