Beet Barley Walnut Salad Recipes
BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
BEET, BARLEY & WALNUT SALAD
I love grain salads and find those made with barley tend to keep very well. If you make this ahead, you'll just need to store the beets separately. I think this makes enough for about 8 as a side. This came from Alive Magazine. I like to add some fresh herbs into the dressing, whatever I have on hand. Other types of vinegar would work well here.
Provided by magpie diner
Categories Grains
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- If you have one, use a pot that has a steamer attachment.
- Bring about 4 cups of water to boil, add in the tsp of salt and the barley. Stir, cover, reduce heat to low and leave to cook for 40 minutes. Stir a few times along the way to prevent sticking.
- Meanwhile, wash and scrub or peel the beets then dice them into cubes. Place them into your steamer attachment and steam them over the cooking barley for about 20 minutes, (or steam seperately in another pot if need be). Do a knife test to be sure they're done, you want them firm but easily cut through. Move the cooked beets to a bowl to cool.
- While the beets steam, whisk together the vinegar, garlic, mustard, the 1/4 tsp salt (or less to taste) and peper in a small bowl. Slowly whisk in the olive and walnuts oils to get a nice emulsion. Toss about 1/4 of the dressing into the cooling beets and set aside.
- Once the barley is cooked, rinse in cold water to cool and then drain well. Fluff the barley with a fork and toss with about 3/4 of the remaining dressing. Toss in the arugula or other salad greens and the toasted walnuts.
- Spread the barley/salad mixture on a large serving dish. Top with the beets and drizzle with the remaining dressing.
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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.
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