This recipe is dairy-free, soy-free, vegetarian and vegan.
I had made a large batch of pearled barley the other day and after using some of it in a soup, I still had a lot left over and wasn’t quite sure what I could do with it. Since beets are in season right now – and are antioxidant superstars containing compounds that fight inflammation and help neutralize toxins making them easily flushed from the body – I was inspired to create a roasted veggie barley salad. Since I had already cooked the barley, this dish was quick and easy to put together for a weeknight meal.
- Recipe Yields: 4-6 servings
- Prep time: 20 minutes
- Cook time: 45 minutes
- 5 cups cooked barley (room temperature)
- 2-3 beets with stems and greens
- 1 lb. baby brussels sprouts
- ⅓ cup chopped walnuts, toasted
- 2 lemons, halved crosswise
- 3 cloves garlic, thinly sliced
- 2 Tbsp. Extra Virgin Olive Oil, plus 2 Tbsp. for sautéing
- Salt & pepper, to taste
- Preheat oven to 425° and place a rimmed cookie sheet in the oven while it’s preheating.
- Meanwhile, cut the stems and trim the bottoms of the beets, then wrap each beet with foil.
- Trim the stem ends of the baby brussels sprouts and pull off any yellow outer leaves. Place in a bowl and toss with 2 tbsp. olive oil, salt & pepper.
- Once oven is preheated, turn prepared sprouts out onto the hot cookie sheet along with foil-covered beets and halved lemons, cut side up.
- Roast for 20-25 minutes. Beets may need longer depending on size – check for doneness by piercing largest beet with a knife, if it goes in and out with ease—they’re ready, if not—remove sprouts and set aside and continue cooking the beets until done.
- While beets, sprouts and lemons are cooking, rinse beet greens and cut the greens away from stems then slice into ribbons. Chop garlic and sauté for about a minute in 2 tbsp. olive oil over medium-low heat. Add the beet greens and sauté until wilted, about 5-7 minutes.
- When beets are cooked, let cool slightly and remove outer skin. Dice into bite-size pieces.
- Finally, in a large bowl, combine barley, diced beets, sautéed greens & garlic, roasted Brussels sprouts and toasted walnuts. Squeeze roasted lemons over the salad and add salt and pepper to taste.
This entrée salad is delicious served at room temperature and although it may seem slightly involved, if you can get an extra hand in the kitchen it can be ready in no time. I added the leftovers to fresh greens the next day with just a drizzle of extra virgin olive oil and a squeeze of fresh lemon for a lunch-ready meal!
Happy Fall Eating!