BARLEY WITH BEETS, ARUGULA AND GOAT CHEESE
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses arugula like a lettuce and they rarely ever cook with it," said Ms. Anible. It also adds color, so it's not all pink. I love the beet and green colors together.''
Provided by Tara Parker-Pope
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
- In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 490 milligrams, Sugar 2 grams
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mohamed eldemerdash
[email protected]I can't wait to try this recipe! It looks so delicious.
Khonzani Ncube
[email protected]This salad is perfect for a summer picnic or barbecue.
Ajgor Matubber
[email protected]I love the simplicity of this recipe. It's a great way to showcase the natural flavors of the ingredients.
JABED ANSARI
[email protected]This dish is a great way to use up leftover barley. It's also a healthy and delicious meal.
Nischal Kathayat
[email protected]I followed the recipe exactly and the salad turned out great. It's a keeper!
Lydia Apam
[email protected]This salad was so refreshing and flavorful. I'll definitely be making it again!
Mammah Vitus
[email protected]I'm not a huge fan of beets, but I really enjoyed this salad. The sweetness of the beets was perfectly balanced by the other ingredients.
John Shaluly
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Joshua Sargeant
[email protected]The barley took a bit longer to cook than the recipe said, but it was worth the wait. The finished dish was delicious!
Eliana Myers
[email protected]This dish was a bit too bland for my taste. I think I'll add some more spices next time.
TOW HID
[email protected]I wasn't sure about the goat cheese at first, but it actually worked really well with the other ingredients.
c8455
[email protected]This salad was easy to make and perfect for a light lunch or dinner. I loved the contrast between the chewy barley and the tender beets.
Nontsikelelo Kgomo
[email protected]I'm always looking for new ways to cook barley, and this recipe definitely delivered. The beets and arugula added a nice pop of color and flavor.
Krishna Pillay
[email protected]This barley salad was a delightful surprise! The combination of earthy barley, sweet beets, peppery arugula, and creamy goat cheese was simply divine.