WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS
Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. Don't skip the walnuts - the toasty-nutty little guys are our favorite part!
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
- Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
- Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
- Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
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waseem Nasir khokhar
[email protected]I love the pop of color that the pomegranate seeds add to this salad. It's a beautiful and delicious dish.
Mugheera Milak
[email protected]This is a great salad to serve at a potluck or party. It's easy to make ahead of time and it travels well.
Matloob Khan
[email protected]I'm always looking for new ways to make Brussels sprouts more appealing to my kids, and this salad is a winner! They loved the sweet beets and crunchy walnuts.
Babani Naija
[email protected]This salad is a great way to use up leftover roasted beets. I always have a few beets left over after making borscht, and this is a great way to use them up.
Hasaan Shaikh
[email protected]I added a bit of crumbled goat cheese to my salad, and it was delicious! The creamy goat cheese pairs perfectly with the sweet beets and tangy dressing.
Badir Yasin
[email protected]I made this salad with roasted Brussels sprouts instead of raw, and it was even better! The roasting brings out the nutty flavor of the sprouts.
Whobay Abibatu
[email protected]I'm not a huge fan of beets, but I loved them in this salad. The dressing really mellows out their earthy flavor.
Mudasir Tunio
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with vitamins, minerals, and antioxidants.
Family Umolu
[email protected]I love the beautiful layers of this salad. It's almost too pretty to eat! But once you take a bite, you'll be glad you did.
Rj Thakuree
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely adding it to my regular rotation of recipes.
B.S.k gamer11
[email protected]I'm always looking for new and interesting ways to use Brussels sprouts, and this salad is definitely a winner. The combination of flavors and textures is amazing.
Arbaz Abbasi
[email protected]This is a great salad to make ahead of time, as the flavors meld together even better after a few hours in the fridge. I like to make it the night before a party or potluck.
Precy Keyz
[email protected]I made this salad for a holiday party and it was a hit! Everyone loved the unique combination of ingredients. I will definitely be making it again.
Faisal Husnain shahzad
[email protected]This winter salad is a delightful symphony of flavors and textures. The earthy sweetness of the beets pairs perfectly with the slightly bitter Brussels sprouts, while the creamy dressing adds a touch of richness. I especially enjoyed the crunch of th