Barley Kale And Beet Salad With Feta Food
BARLEY, KALE AND BEET SALAD WITH FETA
Number Of Ingredients 11
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.
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