Barley, Fennel, and Beet Salad


  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • ¼ cup torn fresh mint
  • ¼ cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper


  1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

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