This is a favorite salad recipe. Not sure the doode loves it, but everyone else sure does! I’ve been making a variation of it for years now. A real keeper! I love barley!
Barley Beet Arugula Feta Salad
Inspired by this recipe.
1 pound beets
3 cups water or vegetable broth
1 1/2 cups uncooked pearl barley
2 cups trimmed arugula
1 cup trimmed and chopped green beans (optional and good if you don’t have enough arugula on hand)
1/4 cup chopped walnuts, toasted
1 (4-ounce) package crumbled feta cheese
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons fennel seeds
3 garlic cloves, minced
Cook the beets and barley in two pots. Or you could use canned beets I guess and cut that step out! Canned beets are pretty good actually. If you had some roasted beets leftover in the fridge, this is your fast recipe!
While you are cooking the barley and beets you will also need to toast up the walnuts on the stove in a fry pan. Wait til they smell good, but watch that they don’t burn!
Here’s how to prepare the barley and beet part:
Leave root and 1 inch stem on beets; brush clean. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water. Trim off beet roots, and rub off skins. Cut beets into 1/4-inch-wide wedges.
Boil barley in broth or water as per directions on box–about 25-30 minutes. Simmer gently. Test for doneness–not hard, not falling apart, just tender. If you’re using green beans add them into the water about 5 or 6 minutes from end of cooking time. Then rinse with cold water in a sieve.
Ok so that was the hard part, now you just mix it all up! Combine the barley, arugula, beans walnuts, and cheese in a large bowl. Add dressing ingredients–fennel is the key thing here don’t skip it! Toss to coat. Top with beets. YUM.
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