White Bean and Barley Salad with Beetroot and Yoghurt Dressing

Elevate your salad game with this vibrant White Bean and Barley Salad with Beetroot and Yoghurt Dressing—a wholesome, nutrient-packed dish perfect for any season. Combining tender pearl barley, creamy white beans, and naturally sweet beetroot, this hearty salad offers a medley of flavors and textures. Fresh parsley and mint add a burst of herbal freshness, while a zesty olive oil and lemon dressing ties it all together. The crowning touch is a luscious Greek yoghurt and honey dressing, bringing a tangy yet subtly sweet balance to every bite. Served atop a bed of crisp baby spinach, this versatile salad is ideal as a light main course or a stunning side dish. Ready in under an hour, it’s a healthy, high-fiber recipe that’s as beautiful as it is delicious. Perfect for meal prep, entertaining, or simply savoring clean, wholesome ingredients at their best!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 150 g Pearl barley
• 400 g Cooked white beans (cannellini or navy beans)
• 200 g Beetroot (cooked and chopped)
• 2 tbsp Fresh parsley (chopped)
• 2 tbsp Fresh mint (chopped)
• 2 tbsp Extra virgin olive oil
• 2 tbsp Lemon juice
• 1 clove Garlic (minced)
• 120 g Greek yoghurt
• 1 tsp Honey
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 100 g Baby spinach leaves

Directions

Step 1

Rinse the pearl barley under cold water. In a medium saucepan, combine the barley with 3 cups (750 ml) of water and a pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook for 25-30 minutes or until the barley is tender but still slightly chewy. Drain and let cool.

Step 2

While the barley cooks, prepare the beetroot if not already cooked. You can roast, boil, or steam the beetroot until tender, then peel and chop into small cubes.

Step 3

In a large mixing bowl, combine the cooked barley, white beans, beetroot, parsley, and mint.

Step 4

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Pour the dressing over the salad mixture and toss gently to combine.

Step 5

In another small bowl, whisk together the Greek yoghurt and honey. Adjust the sweetness to taste, if needed.

Step 6

To serve, layer the baby spinach leaves on a serving platter or individual plates. Top with the barley and bean mixture.

Step 7

Drizzle the yoghurt dressing over the salad or serve it on the side for guests to add as desired.

Step 8

Optional: Garnish with extra fresh herbs or a sprinkle of cracked black pepper before serving. Enjoy!

Nutrition Facts

Serving size	(1056.2g)

Amount per serving	% Daily Value*
Calories	1455.7

Total Fat 32.7g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 6mg	0%
Sodium 1488.3mg	0%
Total Carbohydrate 238.1g	0%
Dietary Fiber 56.3g	0%
Total Sugars 28.9g
Protein 65.9g	0%

Vitamin D 0IU	0%
Calcium 613.6mg	0%
Iron 17.6mg	0%
Potassium 3911.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.5%

Protein: 17.5%

Carbs: 63.1%