Grainy Goodness

Barley, Beets & Baby Kale Salad

with creamy maple-balsamic dressing

SOUND BITE

I would describe this cool-weather side salad as a bit unusual…and that’s why I like it! Cook the barley (or just about any grain) in advance to save time. Once the beets are roasted, the salad comes together very quickly. The all-purpose, drool-worthy dressing is worth doubling, so you’ll have extra in the fridge to drizzle on salads all week.

Eat to the Beet

My mom and dad were avid gardeners, growing everything from grapes, raspberries, apricot and plum trees, to potatoes, carrots, green beans, onions and my personal favourite, BEETS! 

Rows and rows of beets, which my mom mostly pickled. I’ve always liked pickled beets–but I absolutely LOVE them roasted.

Roasting brings out their natural sweetness, it caramelizes the edges and gives them that deep, earthy, almost jammy flavor. Roasting is basically concentrating their deliciousness.

For most recipes, you can leave the skin on for roasting and peel them AFTER.

Roasting beets whole and unpeeled helps lock in flavor. Just trim the tops, wrap them in foil (or put them in a covered dish), and roast at 400°F for about an hour, depending on their size. 

When they’re done, let them cool a bit and rub the skins with paper towels. They should slip right off.

Toss roasted beets in a salad, blend them into hummus or just slice them and drizzle with olive oil, salt and pepper. 

In my opinion, beets can’t be beat when you add a little heat!