Barley salad with beets, plums, and pistachios from Grains for Every Season: Rethinking Our Way with Grains (page 39) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GinaRhodes on July 13, 2025

    A lovely combination and pretty painless to put together.

  • et12 on September 08, 2024

    This was a really nice combination of ingredients. I used spelt instead of barley but otherwise followed the recipe as written. The mind really helps to tie in all of the flavours.

  • babyfork on February 15, 2024

    Not rating since I mashed up this recipe with another in the book (Roasted Carrot, Avocado, Pistachio, and Quinoa Salad). I pretty much followed this recipe, but subbed Cara Cara orange for the plums and made the Fresh Orange and Garlic Confit Vinaigrette and dressed the salad with that. I added avocados, fresh mint, tarragon, and chives (since I was out of scallions). Very good...this is a template I'll use again. (Also, was good with a sprinkling of goat cheese or blue cheese.)

  • clkandel on January 08, 2024

    Great side dish. I made a seasonal adjustment to the fruit, using persimmon instead of plum. I also cubed and roasted the beats with a little olive oil instead of steam roasting. It's quicker and I like the texture better.

  • eliza on August 06, 2022

    Not rating since I didn’t follow the recipe. Used golden plums, yellow tomatoes, and basil with the barley, since that’s what I had from the garden. Like so many of his recipes, this can easily be adapted. I look forward to trying the recipe as written.

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