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.

Anna Thomas
Source: EatingWell Magazine, July/August 2013

Gallery

Recipe Summary

total:
2 hrs
Servings:
6
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

    Advertisement
  • 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.

  • 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.

  • 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.

  • Just before serving, stir in basil and top with nuts.

Tips

Make Ahead Tip: Prepare through Step 4 (don't add radishes), cover and refrigerate for up to 1 day. Stir in radishes and basil and top with nuts before serving.

Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

262 calories; protein 5.9g 12% DV; carbohydrates 34.3g 11% DV; exchange other carbs 2.5; dietary fiber 7.9g 32% DV; sugars 10.4g; fat 11.9g 18% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 250.6IU 5% DV; vitamin c 9.3mg 15% DV; folate 133.1mcg 33% DV; calcium 50.9mg 5% DV; iron 1.9mg 11% DV; magnesium 63.3mg 23% DV; potassium 535.4mg 15% DV; sodium 367.3mg 15% DV; thiamin 0.1mg 12% DV; added sugar 3g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2018
I was skeptical about this recipe but it is actually a very tasty dish!! The amount of water to barley seemed high. I soaked 2 cups of barley in 4 cups of water for 4 hours. I strained the 2 cups of barley from the soaking bowl and added it to 4 cups boiling water on stove. Reduced the heat and let it simmer for 40 minutes. Added salt half way through. The barley came out tender and delicious. All the added veggies (radishes basil scallions) really added a lot of flavor. Read More
Rating: 4 stars
04/09/2014
3/4 cup barley and 6 cups of water? error i am sure. Read More