Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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.

EatingWell Magazine, July/August 2013

Gallery

Credit: Brie Passano

Recipe Summary

active:
40 mins
total:
2 hrs
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

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.

To make ahead

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.

Nutrition Facts

about 1 1/4 cups
262 calories; protein 5.9g; carbohydrates 34.3g; dietary fiber 7.9g; sugars 10.4g; fat 11.9g; saturated fat 1.4g; vitamin a iu 250.6IU; vitamin c 9.3mg; folate 133.1mcg; calcium 50.9mg; iron 1.9mg; magnesium 63.3mg; potassium 535.4mg; sodium 367.3mg; thiamin 0.1mg; added sugar 3g.

1 starch, 2 vegetable, 2 fat

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