"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Beet and Barley Salad Recipe

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This recipe for Beet and Barley Salad, by , is from Vern's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vern Brasel

Category:
Category:

Ingredients:  
Ingredients:  
3 medium beets
1-1/2 cups barley
1/4 cup mwater
1/2 tsp sugar
1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup driedc cranberries
1 cup red grape halves
1/2 cup toasted pecans
2 T chopped tarragon
1 cup balsamic vinegar

Directions:
Directions:
01. Preheat oven to 400º F. Toast pecans. Scrub the beets, wrap in foil, place on a baking sheet. Roast 45 to 50 minutes. Cool, peel and chop beets. Set aside.(or use canned beets)
02. Prepare barley per package directions
03 Place 1 cup of beets, 1/4 cup water, sugar, kosher salt, black pepper to taste in a blender; puré.
04. Combine beet puré, and cooked barley in a large bowl. Mix in the remaining chopped beets, dried cranberries, red grape halves, chopped tarragon. Season with salt and pepper.
05. Place balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer1 to 12 minutes or until vinegar is reduced by more than half and is thick, syrupy consistency. Remove from heat, Serve drizzling over barley mixture, sprinkle with additional pecans and tarragon.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hour,20 minutes

 

 

 

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