Warming Barley Salad
by our in-house naturopathic chef Mahalia Freed ND
~ This whole grain dish with local vegetables can be enjoyed warm or room temperature, and is perfect for lunch or dinner on a cool day! ~
1 cup pearl barley
3 cups vegetable stock/water
4 medium sized beets
1 head broccoli with stem, cut into florets and small pieces
Goat feta (200-400 g)
Dressing:
1/4 cup cold-pressed, extra virgin olive oil
Juice of half a lemon
1-3 tbsp apple cider vinegar
1 clove garlic, minced (optional)
“Italian” herb blend (should be only 4 herbs, with no added oil or salt or MSG) or whatever herbs you have fresh & available
Directions:
Add barley to stock (with sea salt to taste) and bring to a boil. Then cover, and simmer until done, approximately 40 minutes.
While the barley cooks, boil beets until tender. Rinse under cold water and slip off the skins. Slice in half or quarter rounds and add them to your waiting salad bowl.
Wash and chop the broccoli, and steam until tender. Add this to the salad bowl.
Chop the feta and add it to the bowl as well.
Once it is tender, add the barley to the salad bowl.
Make dressing: combine oil, lemon juice, cider vinegar, minced garlic and herbs in a jar and shake well to emulsify. Taste and adjust the seasonings as needed.
Pour dressing over veggies and cooked barley, toss, and enjoy!
by our in-house naturopathic chef Mahalia Freed ND
~ This whole grain dish with local vegetables can be enjoyed warm or room temperature, and is perfect for lunch or dinner on a cool day! ~
1 cup pearl barley
3 cups vegetable stock/water
4 medium sized beets
1 head broccoli with stem, cut into florets and small pieces
Goat feta (200-400 g)
Dressing:
1/4 cup cold-pressed, extra virgin olive oil
Juice of half a lemon
1-3 tbsp apple cider vinegar
1 clove garlic, minced (optional)
“Italian” herb blend (should be only 4 herbs, with no added oil or salt or MSG) or whatever herbs you have fresh & available
Directions:
Add barley to stock (with sea salt to taste) and bring to a boil. Then cover, and simmer until done, approximately 40 minutes.
While the barley cooks, boil beets until tender. Rinse under cold water and slip off the skins. Slice in half or quarter rounds and add them to your waiting salad bowl.
Wash and chop the broccoli, and steam until tender. Add this to the salad bowl.
Chop the feta and add it to the bowl as well.
Once it is tender, add the barley to the salad bowl.
Make dressing: combine oil, lemon juice, cider vinegar, minced garlic and herbs in a jar and shake well to emulsify. Taste and adjust the seasonings as needed.
Pour dressing over veggies and cooked barley, toss, and enjoy!
