White Bean and Barley Salad With Beetroot and Yoghurt Dressing

Recipe by lindseylcw
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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