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Golden Beet and Barley Salad with Rainbow Chard
Ingredients
  • 4 medium golden beets, tops removed (see Recipe Note)
  • 1 cup dried pearl barley
  • ¾ teaspoon kosher salt, divided, plus more for seasoning
  • ½ large red onion, minced (about 1 cup)
  • 1 bunch rainbow Swiss chard (about 1 pound)
  • 2 ½ tablespoons extra-virgin olive oil, divided
  • 3 tablespoons freshly squeezed lemon juice, divided
  • 4 ounces feta cheese, crumbled, plus more for serving
  • Freshly ground black pepper
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