Chard, Golden Beet and Barley Salad
 
 
Makes 6-8 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chard-golden-beet-and-barley-salad/