Barley Salad with Walnuts and Beet Ribbons

Barley’s high fiber and magnesium make it a great grain to get things moving in spring. Often seen in soups, it can also be cooked much like rice and used in our Barley Salad. Its chewy bite and nutty flavor will keep you satiated. In Eastern medicine it is categorized under the element of Wood, beneficial to be eaten in the spring to bring energy to the stomach and liver.

What is Barley?

Barley is one of the oldest cultivated grains in the world, dating back to ancient Mesopotamia. This versatile cereal grain has a rich, nutty flavor and a chewy texture. This adds a contrast to certain recipes, making it a popular ingredient in various cuisines. It comes in several forms, including hulled, pearled, and flaked, each with their own traits. The pearl barley we use in the Barley Salad below has the bran removed. As a result, it cooks faster and has a milder flavor than its counterparts in the grain family.

Barley Salad with Walnuts and Beet Ribbons

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• Author: Kristen Palmer
• Yield: Serves 4

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Description

A nutritious salad that also happens to be vegan and gluten-free.

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Ingredients

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• 1 1/2 cups dry pearl barley
• 6 cups water
• 2 tsp kosher salt
• Zest of 1 orange
• 1/2 cup fresh-squeezed orange juice
• 1/4 cup + 1 tbsp walnut oil
• 2 tbsp rice vinegar
• 1 tsp agave
• 1 tsp kosher salt
• Fresh ground pepper
• 1 medium red beet
• 1/2 cup chopped walnuts
• 10 oz container of baby bella mushrooms
• 2 tbsp walnut oil
• 1/3 cup chopped dill + 1/4 cup for garnish
• 1 medium parsley bunch, chopped

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Instructions

1. Before cooking the barley rinse well with cool water.
2. In a medium pan, bring 6 cups of water and 2 tsp of kosher salt to a boil, then add barley. Allow water to return to a boil and reduce heat to a light boil. Cook for 20-25 minutes. Barley should still have a light chew or bite. Drain barley, and spread onto a clean baking sheet to cool.
3. Zest orange and set zest aside.
4. For the dressing: Juice the orange. Combine all walnut oil, rice vinegar, agave, kosher salt, and ground pepper. Whisk then set aside.
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5. The beets in this recipe can be grated if you do not have a spiralizer. For either method, wash beet, and then remove ends. Using a peeler, peel the outer layer off the beet. If you have a spiralizer, use the thin ribbon attachment, cutting ribbons when they reach a few inches long. Collect ribbons in a bowl and set aside.
6. Toast walnuts in a dry pan, on the stove until fragrant, and set aside.
7. Slice baby bella mushrooms and sauté lightly in 2 tablespoons of walnut oil before seasoning the mushrooms with salt and pepper.
8. Add 1 tablespoon of dressing to beets and toss.
9. Place cooked barley, dill, parsley, orange zest, walnuts, and the rest of the dressing in a large bowl and then toss to combine.
10. To serve, place barley on a dish and sprinkle with sautéed mushrooms. Top with a mound of beet ribbons and sprinkle with extra dill.

Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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