Barley and kale salad with golden beets and feta
Delight your taste buds with this flavorful barley and kale salad, featuring roasted golden beets and tangy feta cheese. A perfect blend of textures and flavors in every bite!
Ingredients:
- /4 cup plus 2 Tbsp. extra-virgin olive oil; more for drizzling
- tablespoons white wine vinegar
- tablespoons (packed) light brown sugar
- /2 teaspoon finely grated orange zest
- Kosher salt, freshly ground pepper
- bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
- /4 cup minced shallots
- medium golden beets (about 1 bunch), trimmed
- 1/4 cups pearl barley
- ounces feta, crumbled
- teaspoons (or more) unseasoned rice vinegar
- 4 servings
- Fat (g) 27
- Saturated Fat (g) 6
- Cholesterol (mg) 15
- Carbohydrates (g) 66
- Dietary Fiber (g) 14
- Total Sugars (g) 7
- Protein (g) 15
- Sodium (mg) 480
Instructions:
- Tuscan kale, also known as black kale, dinosaur kale, Lacinato kale, or cavolo nero, features elongated, very dark green wrinkled leaves and can be found at farmers' markets and certain grocery stores.
- Combine 1/4 cup of oil, white wine vinegar, sugar, and orange zest in a large bowl and mix well. Season with salt and pepper. Add kale and shallots, ensuring they are fully coated. Cover and refrigerate until the kale becomes tender, at least 3 hours.
- While waiting, heat the oven to 375°F. Place the beets in a small baking dish and drizzle with a bit of oil. Season with salt and toss the beets to coat. Cover with foil and bake until the beets can be easily pierced with a knife, approximately 45 minutes. Let the beets cool down. Peel and cut them into 1/4-inch cubes (you should have around 2 cups).
- Boil barley in a large pot of salted water until it is just tender, which should take about 45 minutes. Drain the barley and spread it out on a baking sheet with edges; allow it to cool down completely.
- Combine beets, barley, and feta with the kale. Drizzle the salad with the remaining 2 tablespoons of oil and 2 tablespoons of rice vinegar; gently mix everything together. Season with pepper and add more rice vinegar to taste, if needed.
- PREP AHEAD: The salad can be prepared 2 days in advance. Cover and refrigerate.
Summary:
- Calories: 2173 kcal
- Fat: 114 g
- Protein: 57 g
- Carbs: 245 g
- Potassium: 2970 mg
- Magnesium: 475 mg