Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This hearty salad can be eaten warm or cold. It's a delicious balance of sweet beets, rich barley, tangy feta, and slightly bitter arugula. Each of the components can be made ahead and mixed at the last minute, making it great for dinner on busy days.

Recipe by Cooking Light October 2001

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups barley mixture and about 1/2 cup beets)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water, and cool. Trim off beet roots, and rub off skins. Cut beets into 1/4-inch-wide wedges.

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  • Bring the chicken broth to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer 40 minutes. Remove from heat; cool.

  • Combine the barley, arugula, walnuts, and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Top with beets.

Nutrition Facts

403 calories; calories from fat 29%; fat 13g; saturated fat 3.9g; mono fat 5g; poly fat 3.3g; protein 13.9g; carbohydrates 61.2g; fiber 12.4g; cholesterol 17mg; iron 3.4mg; sodium 653mg; calcium 180mg.
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