25 May 2011

Barley & Roasted Beet Salad

Our garden is overflowing with beets right now.  We typically roast the beets and eat them cold on a salad sprinkled with goat cheese.  Here is another delicious way to cook the beets.

Barley & Roasted Beet Salad
adapted from Clean Eating Magazine

Preheat oven to 400.  Wrap 4 beets in foil and roast in oven until tender, about 45 minutes.  Peel and cut into small wedges.  Whisk together 1/4 cup olive oil, 2 tbsp orange juice, 1/2 tsp sea salt, and 1/2 tsp ground black pepper until emulsified.  Combine 1 cup cooked barley, beets, 1/4 cup toasted almonds and dressing; toss gently.  Garnish with 1/2 cup crumbled goat cheese and 1 tbsp minced fresh parsley.