Beet Salad with Barley, Arugula and Parmesan
Beet Salad with Barley, Arugula and Parmesan
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course: Salad
Author: Tony Bailey
  • 2 Cups Cooked Barley
  • 3 Large Beets
  • 1 Container Arugula
  • 2 Tablespoons Chopped Parsley
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon White Wine Vinegar
  • 2 ounces Shaved Parmesan
  1. Scrub the beets thoroughly, trim the ends and place them in the steam basket of your pressure cooker.  Add 1 cup of water and pressure cook for 40 minutes. 

  2. After the beets have cooled thoroughly, peel the skins and chop into bite sized pieces

  3. Put down a bed of arugula and mix in the beets, barley and parsley
  4. Finish with the shaved parmesan and lightly drizzle on the olive oil and vinegar