Roasted Beet Salad with Barley, Feta, and Red Onion
Makes about 5 cups
1 cup dry pearl barley, or cauliflower rice if you’re grain-free
4 medium beets, tops removed
1/2 large red onion (about 1 cup), minced and soaked in cold water for 1/2 hour
1/2 block of raw feta (may sub other RAW cheese), cut into small squares or crumbled
4-5 scallions, sliced into fine rounds
1 1/2 Tablespoons lemon juice
1 Tablespoon Extra-Virgin Olive Oil
salt and pepper to taste
extra sliced scallions for garnish
Heat the oven to 450-degrees.
IF USING CAULIFLOWER: Spread into single layer on baking sheet and bake for 10-15 mins. While the oven is on, loosely wrap the beets in tin foil and roast in the oven until they are just fork tender–30 – 45 minutes. Peel and dice the beets into small cubes.
IF USING BARLEY: Bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Drain the red onion.
Combine barley(cauliflower), beets, red onion, cheese, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time (the feta is reallysalty!). Pepper to taste.
Serve family-style in a large bowl or in individual bowls. Garnish with extra scallions.