BARLEY & BEET SALAD WITH WINTER CITRUS DRESSING
My mother makes this salad for most holidays- it was my first introduction to beets and for that I will be forever grateful. This salad has your festive greens and reds covered, with crunchy pomegranate seeds, fresh herbs, arugula and citrus. It is the perfect mix of salty and sweet, while being incredibly satiating from the nuts and pearl barley. A bonus is that it tastes even better the day after.
Serves 4
DRESSING
1 garlic clove, minced
2 tsp honey or agave
Zest of 1 orange
Juice of 1 lemon
½ tsp freshly ground black pepper
½ tsp salt
5 Tbsp olive oil
SALAD
2 Medium Beets or precooked, peeled beets if you can find them!*
½ cup pearl barley
Pinch Kosher salt
4 handfuls of arugula or chicory, and beet leaves
1 cup fresh mixed herbs
2 celery stalks
½ red onion, sliced
½ cup pomegranate seeds
½ cup crumbled goat cheese, optional
1 cup radish, sliced
½ cup walnuts, toasted
Instructions:
For the dressing: mix all ingredients in a mason jar, or whisk all together in a bowl.
*For the beets: Preheat oven to 350F. Scrub the beets clean and remove any stalk or leaves. Cover each beet in foil after sprinkling a bit of salt on top. Place on a baking sheet (with sides to prevent a beet juice spill!), and roast for about 1-1.5 hours depending on the size. They are done when fork tender. Let cool and peel the skin off with a towel or a paring knife.
*This step can be skipped if you purchase precooked and peeled beets. Thank the food gods.
1. Boil 2 cups water in a small saucepot. Add the barley and lightly stir.
2. Let simmer on low heat until cooked- there will be excess water in the pot even after barley is cooked. Check after 25 minutes, tasting it to make sure it is tender. Drain and cool.
3. To assemble salad, mix the barley and all salad ingredients adding beets last.* Place in serving bowl. Top with cheese (if desired) and nuts. Toss with dressing, drizzling extra overtop.
*The beets will release their signature pigment all over your salad, so if you are going for aesthetic, arrange them on top and mix in carefully.
Julianne Scott 