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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.


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  1. If you have one
  2. Use a pot that has a steamer attachment
  3. Bring about 4 cups of water to boil
  4. Add in the tsp of salt and the barley
  5. Stir
  6. Cover
  7. Reduce heat to low and leave to cook for 40 minutes
  8. Stir a few times along the way to prevent sticking
  9. Meanwhile
  10. Wash and scrub or peel the beets then dice them into cubes
  11. Place them into your steamer attachment and steam them over the cooking barley for about 20 minutes
  12. "do a knife test to be sure theyre done
  13. You want them firm but easily cut through"
  14. Move the cooked beets to a bowl to cool
  15. While the beets steam
  16. Whisk together the vinegar
  17. Garlic
  18. Mustard
  19. The 1 / 4 tsp salt and peper in a small bowl
  20. Slowly whisk in the olive and walnuts oils to get a nice emulsion
  21. Toss about 1 / 4 of the dressing into the cooling beets and set aside
  22. Once the barley is cooked
  23. Rinse in cold water to cool and then drain well
  24. Fluff the barley with a fork and toss with about 3 / 4 of the remaining dressing
  25. Toss in the arugula or other salad greens and the toasted walnuts
  26. Spread the barley / salad mixture on a large serving dish
  27. Top with the beets and drizzle with the remaining dressing

Step 16

Total Time in Minute 60

Ingredients Count 12

cooking beet  barley   walnut salad

See More Relate Photo


Pearl barley

Sea salt


Red wine vinegar

Fresh garlic cloves

Dijon mustard



Olive oil

Walnut oil



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