Barley Fennel And Beet Salad Recipes
BARLEY, FENNEL, AND BEET SALAD
Categories Salad Side Vegetarian Kid-Friendly Quick & Easy High Fiber Lunch Spring Summer Healthy Vegan Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.
BEET AND FENNEL SALAD WITH GOAT CHEESE
Delicious doesn't have to be hard with this simple salad from Gaby Dalkin of What's Gaby Cooking.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
- Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
- Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
- Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8.9 g, Cholesterol 6.9 mg, Fat 6.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 144.8 mg, Sugar 4.3 g
BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE
Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.
Provided by Joan Nathan
Categories salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
- While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
- While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
- When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
- When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.
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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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