Roasted Beet & Barley Salad

Roasted Beet & Barley Salad
Roasted Beet & Barley Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    pounds baby beets (10-15 depending on size)

  • 6

    cups water

  • 3/4

    cup pearled barley, rinsed

  • 1 1/4

    teaspoons salt, divided

  • 1/4

    cup cider vinegar

  • 2

    tablespoons extra-virgin olive oil

  • 1 1/2

    tablespoons whole-grain mustard

  • 1

    tablespoon honey or agave nectar

  • freshly ground pepper to taste

  • 1

    cup thinly sliced celery

  • 1

    cup thinly sliced radishes

  • 1/4

    cup thinly sliced scallions

  • 1/4

    cup slivered fresh basil

  • 1/2

    cup walnuts or pecans, toasted coarsely chopped.

Directions

1. preheat oven to 400F 2. scrub beets under running water. Wrap the damp beets in heavy-duty foil, crimping it closed to make a packet. Place in the oven and roast the beets until tender when pierced with a fork. 1 to 1 1/2 hours, depending on the size. Unwrap; when cool enough to handle, slip off the skins with your fingers. Cut the beets in quarters lengthwise. 3. Meanwhile, combine water, barley and 3/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender, but still chewy, 40 to 50 minutes. Drain well and spread out on a baking sheet to cool. 4. Whisk vinegar, oil, mustard, honey, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the beets, celery, radishes and scallions; toss to coat. Let the vegetables marinate in the dressing for about 15 minutes. Stir in the barley. 5. Just before serving, stir in basil and top with nuts.

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