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Beetroot, fennel and barley salad

Crunchy and fresh, this salad is the perfect dinner on a hot day.


Serves 2-4, depending on whether you have it as a main or a side.

Vegetarian, vegan, dairy free


2 cups cooked barley (from about 2/3 cup dried)
1 thinly sliced fennel bulb
2 thinly sliced small beetroots
1/2 thinly sliced small red onion or equivalent in sliced spring onions
1/4 cup chopped toasted almonds or pine nuts
1/4 cup torn fresh mint
1/4 cup olive oil
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper to taste


  1. Cook the barley for about 20 minutes, until al dente. Drain in a sieve, then rinse thoroughly under the cold tap to stop it sticking together and becoming gummy.
  2. Combine all the ingredients in a large bowl. Stir, and serve. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot, fennel & barley salad in bowl