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Community library
Salad - Beet and Barley (or Farro, Garbanzos)
9
Servings
15
Ingredients
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Ingredients
Makes 9 servings- beets, roasted or canned 2.0 can(s)
- barley, quick cook 0.5 cup(s)
- Lemon 2.0 whole
- garlic, cloves 2.0 whole
- agave syrup 2.0 teaspoon(s)
- black pepper, ground 2.0 pinch(es)
- oil, olive, extra virgin 5.0 tablespoon(s)
- arugula or Swiss chard 2.0 bunch(es)
- herbs, fresh mix, like mint, thyme parsley 1.0 cup(s)
- celery, stalks 4.0 whole
- cucumber, Persian 2.0 whole
- shallots, whole 2.0 whole
- figs, fresh 5.0 whole
- grapes, white and red 1.0 cup(s)
- olives, pitted green 0.5 cup(s)
Recipe Instructions
1. Roast beets (if not using canned) 350 oven 1 1/2 hours, cut into pieces. Chop celery, cucumbers, shallots, figs, and half the grapes.
2. Cook barley in pan of boiling water with 1/2 tsp salt for 20 minutes. Or use canned garbanzo beans or any other grain like faro.
3. Make salad dressing by squeezing lemon juice (about 2 Tablespoons) in a small bowl. Add garlic sweetener and season to taste with Salt and Pepper. Stir in Oil.
4. When barley is cooked, drain rinse and cool completely.
5. In a large salad bowl combine lettuce, chopped herbs, barley, beets, chopped celery, cucumbers, shallots, figs and grapes.
6. Sprinkle with dressing, mix and serve immediately.
Optional: You can add feta cheese and/or pomegranate seeds for garnish.
