Recipes‎ > ‎

Barley, Marinated Kale & Beet Salad

posted Feb 3, 2015, 5:19 AM by Rachel Griffin   [ updated Jan 4, 2016, 10:59 AM ]
Barley, Marinated Kale & Beet Salad


Vegan, Trans Fat Free, Cholesterol Free, Good Source of Vitamins A & C

Contains Wheat & Nuts

Yield: Approximately 8 servings (~1 cup each)

This earthy salad makes a great side dish or vegetarian entree. Pack extras for a  weekday lunch!

Ingredients
1/4 cup + 2 tbsp olive oil or blended oil
2 tablespoons red wine vinegar
2 tablespoons (packed) light brown sugar
1/2 teaspoon finely grated orange zest
1 bunch kale, ribs and stems removed, cut into 1-inch squares
1/4 cup minced shallots
3 medium beets (about 1 bunch), trimmed, or 2 cups of canned/pickled beets
1 1/4 cups dry pearl barley
1/2 cup chopped walnuts
Freshly ground black pepper, to taste

Instructions
1. Whisk 1/4 cup oil, red wine vinegar, sugar, and orange zest in a large bowl to blend; season with pepper. Add kale and shallots; mix until completely coated. Cover and chill while you prepare the beets. *If you are choosing to use canned/pickled beets, skip steps 2 & 3. Be sure to allow the kale to sit in the dressing so that it has time to tenderize, ~2 hours.
2. Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with 1-2 tablespoons oil, turning 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-inch pieces (you should have about 2 cups).
3. Cook barley according to package instructions. Drain barley and spread out on a rimmed baking sheet; let cool completely.
4. Add beets, barley, and walnuts to kale; toss gently to combine. Season to taste with pepper, if desired.

Nutrition Facts (per one cup serving)
230 calories, 12 g fat, 1.5 g saturated fat, 0 mg cholesterol, 30 mg sodium, 28 g carbohydrates, 4 g fiber, 5 g sugar, 4 g protein, 80% DV of Vitamin A, 60% DV of Vitamin C, 6% DV of Calcium, 10% DV of Iron



Comments