For the most part, I’ve been trying to stay indoors due to the hazardous, smoky air from Camp Fire. But I did venture out of the house last night to catch Kevin Hart at Oracle Arena with some friends. And on the way to the show, we stopped to have dinner at De Afghanan Cuisine. If you’re ever in or near Fremont, Calif., check it out – the food is fresh and flavorful, and the portions are generous.
However, now that I’ve had my fun, I’m holing up until Thanksgiving. That means I’ll be subsisting on homemade fare, like this chard, golden beet and barley salad. I don’t mind, especially if the grub is good.
Chard, golden beet and barley salad is not only pleasing to the eye but also the palate – and it keeps well in the fridge. If you’re looking for an easy and healthy dish to make before or after the holidays, give the recipe a go.
Recipe adapted from The Kitchn.
- 4 golden beets, washed
- ½ large red onion, diced
- 3 cups water
- ¾ cup pearl barley
- ¾ teaspoon sea salt, divided, plus more, to taste
- 2½ tablespoons olive oil, divided
- 3 tablespoons freshly squeezed lemon juice, divided
- 1 pound red chard, stalks diced and leaves roughly chopped
- ½ cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh parsley
- freshly ground black pepper, to taste
- Preheat oven to 400 degrees.
- Wrap each beet loosely in foil and place on a baking sheet. Bake for 50-60 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into ½" pieces.
- Meanwhile, place onion in a small bowl. Cover with cold water and let stand at room temperature for 30 minutes. Drain well and set aside.
- While the onion is soaking, combine the water, barley and ½ teaspoon salt in a medium sauce pan. Bring to a boil and then reduce heat to medium. Cover partially and simmer until the barley is tender, about 25 minutes. Drain well and transfer to a large bowl. Add 1 tablespoon olive oil and 1 tablespoon lemon juice and toss to combine.
- Heat ½ tablespoon olive oil in a fry pan over medium-high heat. Add chard stalks and cook, stirring occasionally, until tender, 3-4 minutes. Add chard leaves and 1½ tablespoons lemon juice and cook, stirring occasionally, until just barely wilted, about 3 minutes.
- Add prepared beets, onion and chard and remaining 1 tablespoon olive oil, ½ tablespoon lemon juice and ¼ teaspoon salt to bowl with barley; toss gently to combine.
- Gently fold in the cotija cheese and parsley. Season with additional salt and pepper and garnish with additional cotija cheese, if desired. Serve at room temperature or slightly chilled.
