White Bean and Barley Salad With Beetroot and Yoghurt Dressing

Total Time
Prep 15 mins
Cook 20 mins

Delicious salad rich in protein and minerals from Feasts by Silvena Rowe

Ingredients Nutrition


  1. cook beetroots in boiling water for about 20 mins until soft, cool then peel.
  2. place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
  3. pour into bowl and stir in the gound walnuts.
  4. In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.


Most Helpful

I made this with trepidation! I wasn't sure the family would like it! BUT it was a big hit. The beetroot dressing alone is worth making as a dip - delicious with veggies I think the recipe should read 400g of white beans - thats what I used (haricots - cooked myself) Simple and delicious!

Purple Becca October 08, 2008

This is a lovely salad, perfect for my lunch today. I reduced all the proportions to make one individual serving. I also substituted seedless raisins for the sultanas, because I couldn't find sultanas at the store. The other change I made was to add some diced beetroot to the salad mix, in addition to the dressing, because I love beets. And I mixed all but the greens together, then put the mixture on top of a plate of salad greens (arugula/rocket). Delicious! Thanks, lindseylcw!

Susiecat too October 07, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a