So I'm finally home from my travels, and I came back to another delicious bag of fresh vegetables from our CSA at Hatchet Cove Farm. And beets! I know, I know. You either love them or hate them. I love them. My husband hates them. Here's a yummy salad to use up your beets and arugula, and you can leave the beets on the side...that way somebody doesn't have to eat them. More for me!
Barley, Beet, and Feta Salad
(from Cooking Light)
This hearty salad can be eaten warm or cold. It's a delicious balance of sweet beets, rich barley, tangy feta, and slightly bitter arugula. Each of the components can be made ahead and mixed at the last minute, making it great for dinner on busy days.
1 pound beets
4 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked pearl barley
2 cups trimmed arugula
1/4 cup chopped walnuts
1 (4-ounce) package crumbled feta cheese
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons fennel seeds
Leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water, and cool. Trim off beet roots, and rub off skins. Cut beets into 1/4 inch wedges.
Bring the chicken broth to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer 40 minutes. Remove from heat; cool.
Combine the barley, arugula, walnuts, and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Top with beets.