Roasted Beets and Barley Salad
This cozy winter salad pairs earthy roasted beets and tangy feta with hearty pearled barley and a bright lemon-Dijon dressing. It’s perfect for lunch or dinner.
4 Serving(s)
Ingredients
- 3 cups peeled and cubed fresh beets
- 1 tsp. smoked paprika
- 3 tbsp. Schnucks olive oil, divided (plus 1 tsp.)
- 1 1/2 cups uncooked quick pearled barley
- 3 tbsp. lemon juice
- 1 tbsp. Schnucks Dijon mustard
- 1 tbsp. Full Circle organic apple cider vinegar
- 1 tsp. minced garlic
- 3 cups shredded fresh kale with ribs removed
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup Schnucks roasted pumpkin seeds
Instructions
- Preheat oven to 400 degrees. On a parchment paper–lined sheet pan, toss together beets, paprika and 1 tablespoon oil. Season with salt and pepper, if desired. Roast, stirring halfway through, until caramelized, 25–30 minutes.
- Meanwhile, cook barley according to package directions. Drain and set aside.
- In a small bowl, whisk together lemon juice, Dijon, cider vinegar, garlic and 2 tablespoons oil.
- In a large bowl, toss together kale with remaining 1 teaspoon oil. Season with salt, if desired. Massage kale until slightly softened, about 30 seconds.
- Top barley with kale, roasted beets and red onion. Sprinkle with feta and roasted pumpkin seeds. Drizzle with lemon-Dijon mixture and serve warm.
Chef Tip: Roast beets and massage kale ahead of time to cut down on prep during busy nights. Store them in an airtight container in the fridge 3-4 days.
Nutrition Facts
388 Calories Per ServingFat: 18gSaturated Fat: 1gCholesterol: 10mgSodium: 235mgCarbohydrates: 48gFiber: 11gSugars: 4gProtein: 13gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe