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Beet Salad with Barley, Arugula and Parmesan

Tony Bailey
  • 60 minutes
  • Serves

INGREDIENTS

1

Container Arugula

3

Beets, Large

2 tbsp

Parsley

2 cups

Barley, Cooked

2 tbsp

Olive oil, Extra Virgin

1 tbsp

White wine vinegar

2 oz

Parmesan