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Barley and Beet Green Salad with Sun-dried Tomato Vinaigrette

Author: Letty | @lettyskitchen

Ingredients

  • 2 cups pearled barley
  • 4 quarts water
  • ½ teaspoon plus ½ teaspoon Real Salt
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup avocado oil or extra virgin olive oil , or a mixture of the two
  • ½ cup diced sun-dried tomatoes
  • Scant ½ cup chopped garlic scapes
  • 1 shallot , finely chopped
  • ¼ cup sunflower seeds
  • 1 teaspoon tamari soy sauce
  • 1 bunch beet greens , washed and stems removed
  • 4 ounces goat cheese , cut into pieces (optional for vegans)

Instructions

  • Bring the barley, water and first 1/2 teaspoon of salt to a boil in a large saucepan. Reduce to a simmer and cook until the barley is tender, 20 to 25 minutes.
  • Drain and rinse with cold water. Refrigerate if the other ingredients are not yet ready.
  • While the barley is cooking, make the vinaigrette.
  • Mix the balsamic and red wine vinegars in a bowl with the mustard, cayenne and remaining salt.
  • Whisking constantly, slowly drizzle in and incorporate the oil. Stir in the sun-dried tomatoes, the scapes and the shallot. Set aside.
  • In medium-hot skillet, stirring constantly, toast the sunflower seeds, When the sunflower seeds are lightly toasted, immediately stir in the tamari soy sauce and remove from the heat. Set aside.
  • Cut the beet greens in fine ribbons: Stack 6 to 7 leaves, roll them like a cigar and slice the roll very thinly.
  • Mix the vinaigrette, beet green ribbons, and tamari sunflower seeds into the cooked barley. Drop in the goat cheese chunks, if using, and mix everything very well.
  • Enjoy immediately or refrigerate and serve within 2 days.