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Roasted Beet & Barley Salad

http://www.eatingwell.com/recipes/beet_barley_salad.html

From EatingWell:  July/August 2013

Barley matches up with earthy, tender beets and the crunch of fresh celery, radishes and nuts in this beet salad recipe. Red beets turn your salad a gorgeous magenta. For a softer color, use golden or chioggia baby beets instead.

6 servings, about 1 1/4 cups each | Active Time: 40 minutes | Total Time: 2 hours

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. Scrub beets under running water. Wrap the damp beets in heavy-duty foil (or a double layer of 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 (or agave), 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.

Nutrition

Per serving : 262 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 34 g Carbohydrates; 6 g Protein; 8 g Fiber; 367 mg Sodium; 535 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 2 fat

Tips & Notes