Beet salad with pearl barley
112 20 минут 5 порции
Beet salad with pearl barley - an unusual, quite rich, dish. Very good combination of barley with beets and carrots and an amazing sauce to it makes the salad rich and delicious in taste. Fans of Luke can sandwiching them one time, pre-zamarinovat it. Salad universal, despite the fact that it is lean, it can be submitted on any table - even during the holidays, even on weekdays. In advance, boil the pearl barley and beets and you quickly came home from work, pack a salad for dinner.
Ingredients for Beet salad with pearl barley
- Pearl barley - 200 g
- Beets - 150 g
- Carrots - 150 g
- Dill - 0,5 Puig.
- Parsley - 0,5 Puig.
- Olive oil - 3 tbsp.
- Soy sauce - 2 tbsp
- Garlic - 2 the tooth.
- Sugar - 0.5 tsp.
- Lemon juice - 1 tbsp
Step by step instruction of cooking Beet salad with pearl barley
Pre-boil pearl barley TM Mistral, according to the instructions on the package. Rump rinse, cover with water 1:2,5, bring to a boil. Cover and cook on medlenno heat for 50-60 minutes, until cereal has absorbed all of the water. You can cook in a slow cooker, it will save time.
To make the sauce: all ingredients should be folded in the bowl of a blender. Anyone can add hot pepper.
Pre-boiled beets RUB on a grater. If a lot of juice, squeeze.
Carrots, if the long strings cut.
Pave the bowl with foil or take, I have a serving ring.
Purged approximately share: beets and carrots - into two parts, barley -three.
Put layers: first the barley and pour the sauce, etc. beet sauce, carrot sauce. Again, on top of barley.
The remaining sauce pour over the top, you can decorate the products, which are part of the salad.