Barley, fennel, and beet salad from Bon Appétit Magazine, June 2014 (page 66)

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Notes about this recipe

  • Nancith on March 29, 2016

    A great salad: light but filling at the same time. All the members of my book club thought it was delicious. No fennel at the grocery, so celery was substituted. I roasted the beets first instead of slicing them raw. Also served on a bed of spring greens sprinkled with a little feta. The salad plus some artisan bread made a wonderful lunch.

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