Beet Barley Walnut Salad Food

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

BARLEY, FENNEL, AND BEET SALAD

Steps:

• Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.

BEET, BARLEY & WALNUT SALAD

Steps:

• If you have one, use a pot that has a steamer attachment.
• Bring about 4 cups of water to boil, add in the tsp of salt and the barley. Stir, cover, reduce heat to low and leave to cook for 40 minutes. Stir a few times along the way to prevent sticking.
• Meanwhile, wash and scrub or peel the beets then dice them into cubes. Place them into your steamer attachment and steam them over the cooking barley for about 20 minutes, (or steam seperately in another pot if need be). Do a knife test to be sure they're done, you want them firm but easily cut through. Move the cooked beets to a bowl to cool.
• While the beets steam, whisk together the vinegar, garlic, mustard, the 1/4 tsp salt (or less to taste) and peper in a small bowl. Slowly whisk in the olive and walnuts oils to get a nice emulsion. Toss about 1/4 of the dressing into the cooling beets and set aside.
• Once the barley is cooked, rinse in cold water to cool and then drain well. Fluff the barley with a fork and toss with about 3/4 of the remaining dressing. Toss in the arugula or other salad greens and the toasted walnuts.
• Spread the barley/salad mixture on a large serving dish. Top with the beets and drizzle with the remaining dressing.

BEET AND WALNUT SALAD

Steps:

• Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
• Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

BARLEY WITH BEETS, ARUGULA AND GOAT CHEESE

Steps:

• Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
• In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.

BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE

Steps:

• Heat oven to 350 degrees. Wrap the beets individually in foil. Bake until tender when pierced with a fork, 1 to 1 1/2 hours. When cool enough to handle, peel the beets and cut into bite-size pieces.
• While the beets are roasting, make the barley: Bring a small saucepan of water to a boil. Add the barley and 1/2 teaspoon salt, and simmer uncovered for about 20 minutes, or until al dente.
• While the barley is cooking, make the salad dressing: Squeeze the juice from the lemon (about 2 tablespoons) into a small bowl. Add the garlic and date honey, and season to taste with salt and pepper. Stir in the olive oil and set aside.
• When the barley is cooked, drain, rinse and drain again. Taste, adding more salt, if necessary, and let cool completely.
• When ready to serve, use your hands to gently mix the lettuce and herbs in a large salad bowl and scatter on the barley, beets, celery, cucumbers, shallots, figs and grapes. Top with the olives, pomegranate seeds and feta, and sprinkle on the dressing. Mix at the table and serve immediately.

BEET AND WALNUT SALAD WITH DILL

Steps:

• Position a rack in the center of an oven and preheat to 375°F.
• Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
• Place the beets in a baking dish and cover with water by about 1/4 inch.
• Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
• When the beets are cool enough to handle, peel and cut into thin slices.
• (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
• Let stand for 30 minutes.
• Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
• Taste and add more vinegar, if needed.
• Stir in the walnuts and serve.

BORGONZOLA AND WALNUT SALAD

Steps:

• In dry skillet over medium heat, toast walnuts until fragrant, about 4 minutes. let cool.
• In salad bowl, whisk together oil, onion, balsamic and wine vinegars, anchovies, garlic, pepper and salt.
• Toss in radicchio, Boston lettuce and arugula; top with Borgonzola cheese and walnuts. Delicious!

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

ROASTED BEET, SPINACH & WALNUT SALAD

Steps:

• Preheat the oven to 400F degrees.
• Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
• Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
• Add the walnuts to the roasting pan for the last 5 minutes.
• In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
• Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
• Add the spinach and toss together.
• Transfer the salad to serving plates and sprinkle with the blue cheese.

ROASTED BEET, FENNEL, AND WALNUT SALAD

Steps:

• Preheat oven to 400 degrees F.
• Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
• Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
• While beets are roasting, prepare the other vegetables and dressing.
• Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
• Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
• Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
• In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
• In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
• When beets are done roasting, remove from oven and let cool slightly.
• Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
• Makes about 12 servings, 1 cup each.

BEET AND WALNUT SALAD

Steps:

• Preheat oven to 350°F.
• In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.
• Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
• Toss beets with nuts, oil, parsley, and pepper and season with salt.