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Roasted Beet Salad With Barley, Feta, And Red Onion

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The Kitchn
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salad nut free vegetarian thanksgiving lunch latin spanish

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Ingredients

1 cup dry pearl barley

4 medium beets, tops removed

1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour

1/2 block of feta (about 4 ounces), cut into small squares or crumbled

4-5 scallions, sliced into fine rounds

1 1/2 Tablespoons lemon juice

1 Tablespoon Extra-Virgin Olive Oil

salt and pepper to taste

extra sliced scallions for garnish

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