Golden Beet and Barley Salad with Pumpkin Seed Vinaigrette
 
 
Makes 6-8 servings
Ingredients
  • 3 golden beets, washed
  • 2¼ cups water
  • ¾ cup pearl barley
  • 6 tablespoons sprouted pumpkin seeds, divided (see notes)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon sea salt, plus more, to taste
  • ¼ teaspoon freshly ground black pepper, plus more, to taste
  • 2 celery stalks, thinly sliced crosswise
  • 1 shallot, thinly sliced crosswise
  • 2 green onions, thinly sliced
  • ¼ cup chopped celery leaves
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"-thick wedges.
  3. Meanwhile, combine the water and barley in a medium sauce pan. Bring to a boil and then reduce heat to low. Cover and simmer until the barley is tender, about 50 minutes. Drain well and transfer to a large bowl to cool.
  4. Place 3 tablespoons pumpkin seeds in another large bowl and crush lightly with the back of a spoon. Add olive oil, red wine vinegar, honey, Dijon mustard, salt and pepper; whisk until emulsified.
  5. Add prepared beets and barley, celery, shallot and green onions; toss gently to combine.
  6. Gently fold in the celery leaves and remaining 3 tablespoons pumpkin seeds. Season with additional salt and pepper to taste. Serve at room temperature or slightly chilled.
Notes
I used Go Raw Sprouted Pumpkin Seeds.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/golden-beet-and-barley-salad-with-pumpkin-seed-vinaigrette/