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Roasted Beet & Barley Salad

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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.

Details

Preparation

Step 1

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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