White Bean and Barley Salad With Beetroot and Yoghurt Dressing

I remember the first time I tasted a salad quite like this. It was at a small, sun-drenched café nestled in the heart of Istanbul. The vibrant colors of the beetroot against the creamy white beans, the earthy barley, the burst of freshness from the herbs – it was a revelation. I knew then that salads could be so much more than just lettuce and tomatoes; they could be hearty, satisfying, and packed with layers of flavor. I’ve been recreating and refining this style of salad ever since, and this White Bean and Barley Salad with Beetroot and Yoghurt Dressing is one of my favorite iterations.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 8 cups
• Dietary Type: Vegetarian

Ingredients

• 1 (400g) 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

Beetroot and Yoghurt Dressing

• 3 beetroots, cleaned
• 2 garlic cloves, crushed
• 250 ml thick yoghurt
• 35 g ground walnuts

Equipment Needed

• Large pot
• Food processor
• Large bowl

Instructions

1. Begin by preparing the beetroots. Place the cleaned beetroots in a large pot of boiling water and cook for approximately 20 minutes, or until they are tender enough to be easily pierced with a fork. The exact cooking time may vary depending on the size and freshness of the beetroots, so keep a close eye on them.
2. Once the beetroots are cooked, carefully remove them from the boiling water and allow them to cool slightly. Once they are cool enough to handle, peel them.
3. Prepare the beetroot and yoghurt dressing. Place the peeled and cooked beetroots into a food processor, along with the crushed garlic and thick yoghurt.
4. Pulse the ingredients in the food processor until the mixture is smooth and creamy. Be sure to scrape down the sides of the food processor as needed to ensure that all ingredients are fully incorporated.
5. Pour the beetroot and yoghurt dressing into a bowl.
6. Stir in the ground walnuts until they are evenly distributed throughout the dressing. This will add a lovely nutty flavor and slightly thicken the dressing.
7. Assemble the salad. In a large bowl, combine the rinsed and drained white beans, cooked barley, sultanas, chopped parsley, chopped thyme, and roughly chopped walnuts.
8. Add the salad leaves to the bowl.
9. To serve, either gently toss the salad with a portion of the beetroot and yoghurt dressing, or serve the dressing on the side for each person to add as they prefer. This allows everyone to customize the amount of dressing to their liking.

Expert Tips & Tricks

• Roasting the beetroots instead of boiling them will intensify their flavor. Wrap them in foil with a drizzle of olive oil and roast at 400°F (200°C) for about an hour, or until tender.
• To save time, use pre-cooked barley. Be sure to check the sodium content and adjust accordingly.
• If you don’t have ground walnuts for the dressing, you can use almond meal or simply finely chop some extra walnuts.
• Make the dressing a day ahead to allow the flavors to meld. Store it in the refrigerator in an airtight container.
• For a richer flavor, try using Greek yoghurt in the dressing.
• If you find the beetroot dressing too thick, add a tablespoon or two of water or lemon juice to thin it out to your desired consistency.

Serving & Storage Suggestions

This White Bean and Barley Salad with Beetroot and Yoghurt Dressing is best served chilled or at room temperature. Arrange the salad artfully on a platter or in individual bowls. Garnish with a sprig of fresh thyme or parsley for an added touch of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the salad and dressing separately to prevent the salad leaves from becoming soggy. Reheat the barley if you like (although it’s very good cold!), and toss with the beans, sultanas, walnuts and herbs. Then, dress with the beetroot and yoghurt dressing just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	396 kcal	20%
Total Fat	16g	25%
Saturated Fat	3g	15%
Cholesterol	5mg	2%
Sodium	150mg	7%
Total Carbohydrate	55g	18%
Dietary Fiber	12g	48%
Sugars	7g	14%
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a vegan version, substitute the thick yoghurt with a plant-based yoghurt alternative, such as coconut yoghurt or cashew yoghurt.
• Add other vegetables to the salad, such as diced cucumber, red onion, or bell peppers.
• Experiment with different types of nuts, such as pecans or almonds, instead of walnuts.
• Use a different grain instead of barley, such as quinoa or farro.
• For a spicier dressing, add a pinch of chili flakes to the beetroot and yoghurt dressing.
• In the fall, add some roasted butternut squash cubes to add natural sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the individual components of the salad (cooking the barley and beetroots, making the dressing) ahead of time and store them separately. Assemble the salad just before serving to prevent the salad leaves from becoming soggy.

Q: Can I use canned beetroots instead of fresh ones?
A: While fresh beetroots are recommended for the best flavor and texture, you can use canned beetroots in a pinch. Be sure to drain them well before adding them to the food processor. The flavour of canned beetroot is far less intense and flavourful than fresh beetroot however.

Q: How long does the cooked barley last in the refrigerator?
A: Cooked barley can be stored in an airtight container in the refrigerator for up to 4 days.

Q: Is this salad gluten-free?
A: No, this salad is not gluten-free because it contains barley, which is a gluten-containing grain. To make it gluten-free, substitute the barley with a gluten-free grain such as quinoa or brown rice.

Q: Can I freeze this salad?
A: Freezing is not recommended for this salad, as the texture of the salad leaves and yoghurt dressing may change upon thawing. The cooked beetroot, beans, and barley can be frozen separately, but it is best enjoyed fresh.

Final Thoughts

This White Bean and Barley Salad with Beetroot and Yoghurt Dressing is a vibrant and flavorful dish that’s perfect for a light lunch, a side dish, or even a potluck contribution. The combination of earthy beetroots, creamy yoghurt, hearty beans, and nutty barley creates a symphony of flavors and textures that is both satisfying and nutritious. I encourage you to try this recipe and experiment with different variations to make it your own. Don’t be afraid to add your favorite vegetables, herbs, or spices to create a salad that reflects your personal taste. Share your creations with friends and family, and enjoy the deliciousness of this wholesome and delightful dish.