BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA

BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA image

Yield 4 Servings

Number Of Ingredients 12

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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.