Tuesday, May 11, 2010

Family Reunion & My Favorite Salad

This weekend we celebrated birthdays and Mother's Day at our Merritt Reunion BBQ that my husband, two daughters and I hosted at our home. We had a blast catching up with family that flew in from all over the country and enjoyed some delicious food, too :) On the menu were slow-roasted ribs, grilled chicken, guacamole and veggies, creamy coleslaw (click for recipe), and the surprising favorite dish...Barley, Beet and Feta Salad. I say surprising because when most people hear that this fabulous salad contains beets, many say - uh, no thanks. I'm not a huge fan of beets, but in this salad, with all the different ingredients, the combination of everything makes for a really unique and flavorful dish and the beets help to make this recipe stand out. Not to mention the fiber, protein and vegetable content makes this super nourishing, too! This salad can be enjoyed hot or cold and the leftovers keep for days in the fridge and can be a real bonus for a busy week when you don't feel like cooking, as this hearty creation can really take the place of a meal. Hope you enjoy it as much as my family did!

Barley, Beet & Feta Salad

  • 1 pound beets
  • 4 Cups organic chicken broth
  • 1 1/2 Cups uncooked pearl barley
  • 2 Cups trimmed arugula ( 1 bunch)
  • 3/4 Cup chopped walnuts, toasted
  • 8 ounce package crumbled feta cheese
  • 1/4 Cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 4 tsp fennel seeds
  • 3 garlic cloves, minced
  1. Leave root and 1 inch stem on beets and scrub with a brush. Place in a medium saucepan, cover with water. Bring to a boil, cover, reduce heat and simmer 60 minutes or until tender. Drain, rinse with cold water and cool. Trim off beet roots and rub off skins. Cut beets into 1/4 inch wide wedges.
  2. Bring the chicken broth to a boil in a large saucepan. Add the barley, cover, reduce heat and simmer 40 minutes until all the liquid is gone. Remove from heat and cool.
  3. Combine the barley, arugula, walnuts, beets and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat.

2 comments:

christine said...

I see that you’re interested and fascinated in food stuffs. This is a good blog! You see, we have this food site Foodista.com (http://www.foodista.com) that is a food and cooking encyclopedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques,Or maybe you just like to write reviews about food, restaurant and recipes...why don't you
visit us sometimes, if it's food you're interested in, then we are interested in you. Don't hesitate to check us out.

I hope to see you there.

Cheers!

Dee Merritt, N.C. (Nutritional Merritt) said...

Thanks Christine - I will check out foodista.com!

 
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