Barley Kale And Beet Salad With Feta Recipes
BEET AND BARLEY SALAD WITH DATE-CITRUS VINAIGRETTE
Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets - used in ancient times more for the leaves than the roots - currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.
Provided by Joan Nathan
Categories salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
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.
KALE AND FETA SALAD
I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!
Provided by Leslie
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g
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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BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA RECIPE
2012-10-15 Step 3. Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. …
From bonappetit.com
4.3/5 (31)Estimated Reading Time 2 minsServings 4
From bonappetit.com
4.3/5 (31)Estimated Reading Time 2 minsServings 4
- Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, very dark green bumpy leaves and is available at farmers' markets and some supermarkets.j
- Whisk 1/4 cup 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 until kale is tender, at least 3 hours.
- Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets 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).
- Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
MAKE-AHEAD FALL LUNCH: BARLEY & KALE SALAD WITH BEETS AND FETA
2012-11-06 → Get the recipe: Barley and Kale Salad with Golden Beets and Feta at Bon Appétit Related: Barley, Black Rice, Bulgur and More: 10 Tasty Whole Grain Salads (Image: Jeremy Liebman for Bon Appétit) Cambria Bold. Contributor. Cambria Bold is the Managing Editor of Cubby, and one of Apartment Therapy Media’s first full-time editors from way back when. …
From thekitchn.com
Estimated Reading Time 1 min
From thekitchn.com
Estimated Reading Time 1 min
BEETROOT AND FETA SALAD WITH ARUGULA, PISTACHIOS AND BARLEY RECIPE
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SALAD WITH BEETS AND FETA WITH DIJON VINAIGRETTE - RACHEL COOKS®
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BEET FETA SALAD - CROWDED KITCHEN
2021-09-28 Preheat oven to 400˚F/205˚C. In a small bowl, stir together olive oil, thyme, oregano, salt, pepper and maple syrup. Trim and peel beets. Slice in half. Place beets on a small square of aluminum foil (2 halves on each piece) and brush with olive oil herb mixture.
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ROASTED BEETS AND CARROTS KALE SALAD - HAUTE & HEALTHY LIVING
2021-03-17 Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 15 minutes. Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet.
From hauteandhealthyliving.com
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KALE AND FETA BARLEY SALAD WITH LEMON HONEY BALSAMIC DRESSING
2013-03-19 Cook barley on high heat for 20-25 minutes (the exact length of time will depend on how soft you prefer the barley.) Once cooked, drain and set aside to cool slightly. Once the barley and kale have cooled to room temperature add …
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ROASTED BEET & BARLEY SALAD RECIPE | EATINGWELL
Whisk vinegar, oil, mustard, honey (or agave), pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the beets, celery, radishes and scallions; toss to coat. Let the vegetables marinate in the dressing for about 15 minutes. Stir in the barley. Step 5. Just before serving, stir in basil and top with nuts.
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MEATLESS MONDAY: KALE SALAD WITH BARLEY & BEETS
2018-08-13 For example, I cooked the barley in the morning before I went to work. I roasted the beets in the afternoon and put the dressing together and marinated the kale before I went to class. The original recipe instructions, from bon appetit, say to let the kale marinate in the dressing for three hours before assembling the salad. This is necessary ...
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BARLEY, BEET, AND FETA SALAD RECIPE | MYRECIPES
Drain and rinse with cold water, and cool. Trim off beet roots, and rub off skins. Cut beets into 1/4-inch-wide wedges. Advertisement. Step 2. Bring the chicken broth to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer 40 …
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BEET & KALE SALAD WITH FETA CHEESE RECIPE - SPECTRUM NUTRITION
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BARLEY, KALE, AND BEET SALAD | RECIPE BOOK
Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely. Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil …
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BEET SALAD WITH FETA, CUCUMBERS, AND DILL - BOWL OF DELICIOUS
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KALE BARLEY SALAD WITH FETA AND A HONEY LEMON VINAIGRETTE
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RECIPE: ROASTED BEET SALAD WITH BARLEY, FETA, AND RED ONION
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HEALTHY KALE AND BEET SALAD RECIPE - HAPPY FOODS TUBE
2020-01-04 Salad: 4 ounces Fresh Kale , stems removed (120 grams) 4 Small Cooked Beets , see note 1. 2 Oranges. 2 Carrots. 1 Celery Stalk , see note 2. A drizzle of Extra Virgin Olive Oil. A pinch of Salt. A pinch of Black Pepper.
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2021-02-26 Instructions. Preheat oven to 350 degrees F. In a large bowl, toss kale with olive oil and salt. Spread on a baking sheet and bake in oven for 8-10 minutes or until crispy (be careful not to burn). Remove from oven and set aside. Place beets on baking sheet and drizzle with olive oil and a little salt. Toss until coated.
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BEETROOT, KALE AND FETA SALAD | LUNCH RECIPES | WOMAN & HOME
2014-03-15 Heat around 2tsp oil in a frying pan then sauté the walnuts until browned and a little crispy. This really brings out the flavour. Drain on kitchen paper. Cut the beetroot into chunky wedges. To assemble, put the kale nto a serving bowl, top with the beetroot, crumble over the feta and scatter over the walnuts. Drizzle with the balsamic glaze.
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From letthebakingbegin.com
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BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA RECIPE
Feb 25, 2013 - Recipes & Menus | recipes Barley and Kale Salad with Golden Beets and Feta Pack this main dish into single-serving containers the day before travel. The flavor will...
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BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA RECIPE
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BARLEY AND KALE SALAD WITH GOLDEN BEETS AND FETA RECIPE
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2019-12-03 How to make beet salad with feta. Dice the cooked beets and throw them into a serving bowl. Add feta, olive oil, salt, finely chopped parsley, black pepper and mix well. Taste it and add more seasoning, if you feel like it’s needed. …
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BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH PENNIES
2021-01-27 Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. While barley is cooking, chop vegetables and place in a large bowl. Add cooled barley and dressing. Toss well to combine. Garnish with feta cheese and parsley. Chill 1 hour before serving.
From spendwithpennies.com
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BARLEY SALAD WITH POMEGRANATE AND FETA - BOWL OF DELICIOUS
2020-06-15 Add the cooked barley (3-3.5 cups) to the bowl and toss to coat well. Add the parsley or cilantro (1/4 cup), sliced almonds (1/2 cup), 4 sliced green onions, cubed or crumbled feta cheese (4 oz.), and 1/2 cup pomegranate seeds. Toss gently. Season to taste with more salt and pepper if needed.
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From havocinthekitchen.com
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Tender and chewy barley grains tossed with sweet golden beets and sautéed greens, with crunchy toasted walnuts and salty feta cheese, this barley salad with golden beets is so good it will sell beets to professed beet haters. Three tips for selling beets to beet haters: First–start with golden beets. They are sweeter than the red ones and ...
From lettyskitchen.com
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BARLEY SALAD WITH KALE, PISTACHIOS, AND FETA
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From joanne-eatswellwithothers.com
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2020-06-16 Instructions. Preheat oven to 450 degrees F and line a small baking dish or baking sheet (with a lip) with heavy foil – this will make cleanup easier! Place beet rounds into prepared baking pan and toss with olive oil and salt and pepper. Place in oven and bake until cooked through, about 30 minutes.
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