White Bean And Barley Salad With Beetroot And Yoghurt Dressing Recipes

BEAN & BARLEY SALAD

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

Bean & Barley Salad image

Steps:

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

Ingredients

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

BEAN AND YOGURT CAESAR SALAD DRESSING

Lisa Feldman's bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don't like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.

Provided by Martha Rose Shulman

Time 5m

Yield 1 cup, about (about 6 to 8 servings)

Number Of Ingredients 11

Bean and Yogurt Caesar Salad Dressing image

Steps:

Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 small garlic clove, halved, green shoot removed
1/2 cup cooked white beans, drained and rinsed if using canned beans
1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
1 ice cube, if using Greek yogurt
1 anchovy fillet
1 teaspoon Worcestershire sauce (more to taste)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan

WHITE BEAN AND BARLEY SALAD WITH BEETROOT AND YOGHURT DRESSING

Make and share this White Bean and Barley Salad With Beetroot and Yoghurt Dressing recipe from Food.com.

Provided by lindseylcw

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

White Bean and Barley Salad With Beetroot and Yoghurt Dressing image

Steps:

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.

Nutrition Facts : Calories 1582.7, Fat 20.1, SaturatedFat 3.7, Cholesterol 8.3, Sodium 117.5, Carbohydrate 276.5, Fiber 59.5, Sugar 14.3, Protein 85.5

Ingredients

1 (4000 g) can white beans, rinsed and drained
200 g barley, cooked
50 g sultanas
2 tablespoons parsley, chopped
2 tablespoons thyme, chopped
50 g walnuts, shelled and roughly chopped
200 g salad leaves
3 beetroots, cleaned
2 garlic cloves, crushed
250 ml thick yoghurt
35 g ground walnuts

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.

Provided by Joan Nathan

Categories salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

Beet and Barley Salad With Date-Citrus Vinaigrette image

Steps:

Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

Ingredients

2 medium beets, scrubbed
1/2 cup pearl barley
Coarse kosher salt
1 lemon
1 garlic clove, minced
2 teaspoons date honey (also labeled date syrup)
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
4 handfuls of mixed slightly bitter lettuce, like chicory, arugula, romaine, Swiss chard or beet leaves, roughly torn
1 cup fresh mixed herbs, like mint, thyme, oregano, parsley, hyssop, lovage and cilantro
2 celery stalks, cut down the center and diced in 1/2-inch pieces
1 to 2 Persian cucumbers, scrubbed and cut into 1-inch dice
2 large shallots or 1/2 red onion, diced in 1/2-inch pieces (see Tip)
5 dried figs or 4 fresh figs, quartered
1 cup white or red grapes, or a combination, halved
1 cup mixed pitted olives, halved
1/2 cup pomegranate seeds
1/2 cup crumbled feta

SALAD WITH BEETS AND YOGURT DRESSING

Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 55m

Number Of Ingredients 8

Salad with Beets and Yogurt Dressing image

Steps:

Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 3 g, Protein 8 g

Ingredients

3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt (full-fat or 2%)
2 teaspoons sherry vinegar
1 head, Boston lettuce
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

MEDITERRANEAN BEET AND YOGURT SALAD

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

Provided by Martha Rose Shulman

Time 3h10m

Yield Serves 4

Number Of Ingredients 8

Mediterranean Beet and Yogurt Salad image

Steps:

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams

Ingredients

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

BEET & WHITE BEAN SALAD

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

Beet & White Bean Salad image

Steps:

Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

Ingredients

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

BEAN SALAD WITH YOGURT AVOCADO DRESSING

This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

Provided by Good Food team

Categories Main course

Time 30m

Number Of Ingredients 13

Bean salad with yogurt avocado dressing image

Steps:

Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

Ingredients

2 round wholemeal pitta breads , split in half and cut into triangles
200g frozen broad bean
1 avocado , flesh scooped out
small pack parsley
8 tbsp low-fat natural yogurt
1 garlic clove , roughly chopped
1 lemon , zest of ½, juice of whole
2 Little Gem lettuces , roughly chopped
400g can white bean , rinsed and drained (we used cannellini beans)
4 spring onions , finely chopped
2 carrots , peeled and grated
10 radishes , halved
handful of cress , snipped

WHITE BEAN SALAD

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

White Bean Salad image

Steps:

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

Ingredients

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

BEAN AND BARLEY SALAD

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

Provided by JenzyGirl

Categories < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 15

Bean and Barley Salad image

Steps:

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8

Ingredients

3/4 cup quick-cooking barley
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup cilantro, minced
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
1/4 teaspoon pepper

More about "white bean and barley salad with beetroot and yoghurt dressing recipes"

BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL

Web Jun 29, 2021 Instructions. Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 …
From theclevermeal.com
5/5 (2)
Total Time 1 hr 30 mins
Category Salad, Side Dish
Calories 363 per serving

Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!

See details

barley-salad-with-lemon-dressing-the-clever-meal image

MY MOST POPULAR RECIPE EVER, WHITE BEAN & BARLEY …

Web Jan 1, 2023 Add the barley and cook for about 20 minutes or until soft and tender. Using a strainer, drain and rinse with cold water. Add to a large …
From theblondechef.com
Servings 5-6
Estimated Reading Time 4 mins

See details

my-most-popular-recipe-ever-white-bean-barley image

BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH …

Web Jan 27, 2021 Instructions. Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. While barley is cooking, chop vegetables …
From spendwithpennies.com

See details

barley-salad-loaded-with-fresh-veggies-spend-with image

MOROCCAN BEETROOT SALAD WITH YOGURT DRESSING RECIPE

Web Mar 17, 2022 Mix together the beetroot wedges, the spinach, and most of the chopped mint and cilantro in a large serving bowl (reserve a little of the chopped herbs as a garnish). Before serving, drizzle the dressing over …
From thespruceeats.com

See details

moroccan-beetroot-salad-with-yogurt-dressing image

BEET SALAD WITH CORIANDER-YOGURT DRESSING RECIPE - NYT COOKING

Web Remove from the oven, and while still warm, zest the orange over the roasted chickpeas. Stir to combine. Step 2 Meanwhile, in a small bowl, whisk the yogurt, 1 tablespoon olive …
From cooking.nytimes.com

See details

COLD BEET SALAD WITH GREEK YOGURT - LAVENDER & MACARONS

Web May 5, 2021 Transfer cooked beets into the ice water and leave them there for 15 minutes or until no longer hot. Remove from the water and peel. The dressing. In a medium bowl …
From lavenderandmacarons.com

See details

10+ BEET SALAD RECIPES TO MAKE FOREVER - EATINGWELL

Web Sep 15, 2021 This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with a cool, creamy dill dressing. It's as …
From eatingwell.com

See details

WHITE BEAN AND BARLEY SALAD WITH BEET AND YOGURT DRESSING

Web Apr 25, 2022 Colorful, light salad for lunch or as a side with protein of your choice. 0. Skip to Content ...
From bespokenutritionandhealthcoaching.com

See details

ORZO WHITE BEAN SALAD ~ BARLEY & SAGE

Web Apr 20, 2023 Cook the orzo according to package directions. Reduce the cooking time by 1-2 minutes for perfect al dente pasta. Drain and then rinse for 1 minute with cold water …
From barleyandsage.com

See details

WHITE BEAN AND BARLEY SALAD WITH BEETROOT AND YOGHURT DRESSING …

Web Save this White bean and barley salad with beetroot and yoghurt dressing recipe and more from Feasts: Food for Sharing from Central and Eastern Europe to your own online …
From eatyourbooks.com

See details

WHITE BEAN AND BARLEY SALAD WITH BEETROOT AND YOGHURT …

Web Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. …
From tfrecipes.com

See details

WHITE BEAN SALAD WITH PARSLEY AND TOMATOES - OUR SALTY KITCHEN

Web Apr 23, 2020 Combine the lemon zest, lemon juice, olive oil, salt, and pepper in a bowl and whisk to combine. Combine the white beans with the halved tomatoes, diced cucumber, …
From oursaltykitchen.com

See details

ROASTED BEET & BARLEY SALAD - EATINGWELL

Web Jun 29, 2022 Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender, but still chewy, 40 to 50 minutes. Drain well and spread out on a baking …
From eatingwell.com

See details

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #salads #beans #easy #european #beginner-cook #dinner-party #vegetarian #dietary #brunch