Best Barley Kale And Beet Salad With Feta Recipes

BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA image

Yield 4 Servings

Number Of Ingredients 12

¼ cup plus 2 Tbsp. extra-virgin olive oil; more for drizzling
2 Tbsp. white wine vinegar
2 tsp. (packed) light brown sugar
½ tsp. finely grated orange zest
Kosher salt, freshly ground pepper
1 bunch Tuscan kale, center ribs and stems removed, leaves cut into1" squares
¼ cup minced shallots
3 medium golden beets (about 1 bunch), trimmed
1¼ cups pearl barley
4 oz. feta, crumbled
2 Tbsp. (or more) unseasoned rice vinegar
*Ingredient Info: Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, very dark green bumpy leaves and is available at farmers' markets and some supermarkets.

Steps:

Whisk ¼ oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours. Meanwhile, preheat oven to 375 F. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4" pieces (you should have about 2 cups). Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely. Add beets, barley, and feta to kale. Drizzle salad with remaining 2 Tbsp. oil and 2 Tbsp. rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

Beet and Barley Salad With Date-Citrus Vinaigrette image

Provided by Joan Nathan

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 medium beets, scrubbed
1/2 cup pearl barley
Coarse kosher salt
1 lemon
1 garlic clove, minced
2 teaspoons date honey (also labeled date syrup)
Freshly ground black pepper
5 tablespoons extra-virgin olive oil
4 handfuls of mixed slightly bitter lettuce, like chicory, arugula, romaine, Swiss chard or beet leaves, roughly torn
1 cup fresh mixed herbs, like mint, thyme, oregano, parsley, hyssop, lovage and cilantro
2 celery stalks, cut down the center and diced in 1/2-inch pieces
1 to 2 Persian cucumbers, scrubbed and cut into 1-inch dice
2 large shallots or 1/2 red onion, diced in 1/2-inch pieces (see Tip)
5 dried figs or 4 fresh figs, quartered
1 cup white or red grapes, or a combination, halved
1 cup mixed pitted olives, halved
1/2 cup pomegranate seeds
1/2 cup crumbled feta

Steps:

Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

Barley, Kale and Beet Salad with Feta image

Number Of Ingredients 11

1/3 cup Olive Oil
2 tablespoons White Wine Vinegar
2 teaspoons Light Brown Sugar
1/2 teaspoon Orange Zest, Finely Grated
1 pinch Kosher salt, freshly ground pepper
1 bunch Tuscan Kale, stems removed, leaves cut into 1/2" strips
1/4 cup Minced Shallots
3 pieces Beets (Golden preferred but not required)
4 ounces Feta (Can use low fat)
2 tablespoons Unseasoned Rice Vinegar
1 1/14 cups Barley (recipe said Pearled but I used Hull-less)

Steps:

Whisk 1/4 C olive oil, white wine vinegar, sugar and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill 3 hours or until kale is tender.
Alternative method: Use garden kale that was blanched and frozen and skip the time needed to wilt.
Preheat oven to 375. Arrange beets in baking dish and drizzle with olive oil. Season with salt and turn beets to coat. Cover with foil. Bake until tender (about 45 minutes). Let cool; peel and dice into 1/4" pieces.
Cook barley per instructions. Drain if needed and spread out on baking sheet to dry (I didn't need to do this with the hull-less barley_
Add beets, barley and feta to kale. Drizzle salad with 2 T olive oil and 2 T rice vinegar; fold gently to combine. Season with salt and pepper and more rice vinegar as needed. Cover and chill. Can be made 2 days in advance.