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Golden Beet and Barley Salad with Rainbow Chard

Emma Christensen
  • minutes
  • Serves 8 to 10

INGREDIENTS

4

Golden beets, medium

3 tbsp

Lemon juice from 1 lemon

1

bunch Rainbow chard

1/2

Red onion, minced (about 1 cup), large

1 cup

Pearl barley, dry

1

Salt and pepper

2 1/2 tbsp

Olive oil, extra-virgin

4 oz

Feta