Roasted Beet and Barley Salad

The other day we were served this delectable and healthy salad. Thanks for the recipe!

6 medium size to 8 small beets
¼ cup red wine vinegar
3 cloves garlic, minced
I Tbsp Dijon mustard
¼ tsp each salt and black pepper
¼ cup olive oil
1/3 cup walnut oil (can just use more olive oil if don’t have walnut)
1 cup pearl barley
½ cup dry white wine
2 ½ cups vegetable or chicken stock
½ lb feta cheese, coarsely crumbled
1 cup coarsely chopped walnuts, toasted (I never toast)
6 cups washed, dried and torn arugula (spinach can substitute, but va-a-a-a-stly inferior)- this one has beet leaves as well

Preheat oven to 375. Cut any tops from beets*, leaving 1” of stem on each. Scrub beets well then put into a shallow non-metallic baking dish large enough to hold them in a single layer. Add ½” water to dish; cover tightly with foil, then roast for 50 to 60 min, until beets feel tender when pierced with sharp knife. When cool enough to handle, remove peel from beets with your fingers, then cut beets in to ½” cubes and put in bowl.

Whisk together vinegar, garlic, mustard, salt and pepper in a small bowl. Gradually whisk in 2 Tbsp olive oil (note: this is not ALL the olive oil called for; you need the rest for next step**) and the walnut oil to make a creamy dressing. Add ¼ cup dressing (note: not all of it) to warm beets, then toss gently. Let cool to room temperature.

Heat remaining olive oil in heavy saucepan over medium-high heat. Add barley then cook for about 4 minutes, stirring almost constantly, until toasted. Stir in wine then cook stirring for one minute. Stir in stock. Bring to a boil over high heat. Reduce the heat to medium-low then simmer, covered for 40 to 45 min, stirring occasionally, until barley is tender and most of the liquid is absorbed. Remove from heat and let stand, uncovered for 10 min. Barley will still be quite moist.

Spoon barley into a large bowl and fluff with a fork. Add most of remaining dressing to warm barley tossing to coat well. Let cool to room temperature. Add cheese, walnuts, and arugula to barley then toss gently. (This is where I part company with the creators of this salad but you do as you wish. I put the beets in now and mix it all up...the result being pink barley.) Mound barley on a large platter then arrange beets on top, drizzling with any remaining dressing.

Chef's notes:
* good for a recipe for beet-top soup.
**I mention this because the first time I made it I made the mistake of putting all the olive oil into the dressing and it was greasy!