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Photo: Brie Passano
Active Time:40 minsAdditional Time:1 hr 20 minsTotal Time:2 hrsServings:6Yield:6 servings, about 1 1/4 cups eachJump to Nutrition Facts
Active Time:40 minsAdditional Time:1 hr 20 minsTotal Time:2 hrsServings:6Yield:6 servings, about 1 1/4 cups each
Active Time:40 mins
Active Time:
40 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings, about 1 1/4 cups each
Yield:
6 servings, about 1 1/4 cups each
Jump to Nutrition Facts
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Ingredients
6cupswater
¾cuppearled barley, rinsed
1 ¼teaspoonssalt, divided
¼cupcider vinegar
2tablespoonsextra-virgin olive oil
1 ½tablespoonswhole-grain mustard
1tablespoonhoney or agave nectar
Freshly ground pepper to taste
1cupthinly sliced celery
1cupthinly sliced radishes
¼cupthinly sliced scallions
¼cupslivered fresh basil
½cupwalnuts or pecans, toasted (see Tip), coarsely chopped
DirectionsPreheat oven to 400 degrees F.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.Just before serving, stir in basil and top with nuts.TipToast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.To make aheadPrepare through Step 4 (don’t add radishes), cover and refrigerate for up to 1 day. Stir in radishes and basil and top with nuts before serving.Originally appeared: EatingWell Magazine, July/August 2013
Directions
Preheat oven to 400 degrees F.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.Just before serving, stir in basil and top with nuts.TipToast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.To make aheadPrepare through Step 4 (don’t add radishes), cover and refrigerate for up to 1 day. Stir in radishes and basil and top with nuts before serving.
Preheat oven to 400 degrees F.
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.
Just before serving, stir in basil and top with nuts.
Tip
Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To make ahead
Prepare through Step 4 (don’t add radishes), cover and refrigerate for up to 1 day. Stir in radishes and basil and top with nuts before serving.
Originally appeared: EatingWell Magazine, July/August 2013
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Nutrition Facts(per serving)262Calories12gFat34gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
