White Bean and Barley Salad With Beetroot and Yoghurt Dressing Recipe

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White Bean and Barley Salad With Beetroot and Yoghurt Dressing
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  1. Cook beetroots in boiling water for about 20 mins until soft, cool then peel.
  2. Place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
  3. Pour into bowl and stir in the gound walnuts.
  4. In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 590.54 Kcal (2472 kJ)
Calories from fat 428.36 Kcal
% Daily Value*
Total Fat 47.6g 73%
Sodium 332.98mg 14%
Potassium 193.86mg 4%
Total Carbs 27.29g 9%
Sugars 8.63g 35%
Dietary Fiber 4.13g 17%
Protein 6.7g 13%
Vitamin C 5.9mg 10%
Iron 1.5mg 8%
Calcium 31.8mg 3%
Amount Per 100 g
Calories 293.66 Kcal (1229 kJ)
Calories from fat 213.01 Kcal
% Daily Value*
Total Fat 23.67g 73%
Sodium 165.58mg 14%
Potassium 96.4mg 4%
Total Carbs 13.57g 9%
Sugars 4.29g 35%
Dietary Fiber 2.05g 17%
Protein 3.33g 13%
Vitamin C 2.9mg 10%
Iron 0.7mg 8%
Calcium 15.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
  • 15

Good Points

  • saturated fat free,
  • cholesterol free

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