Roasted Beet Salad Recipe With Pearl Barley & Spinach
Delight your taste buds with this vibrant Roasted Beet Salad Recipe With Pearl Barley & Spinach, a medley of wholesome ingredients like fresh spinach leaves, nutrient-rich pearl barley, earthy roasted beets, and juicy pomegranate arils. All of this goodness is brought together with a tangy-sweet apple cider vinaigrette featuring a touch of honey. This salad is as hearty as it is flavorful, making it perfect as a standalone meal or a refreshing appetizer for any occasion.
Recipe Overview
| Feature | Details |
|---|---|
| Cuisine | Continental |
| Course | Appetizer |
| Dietary Preference | Diabetic-Friendly |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
Ingredients
Salad Components
| Ingredient | Quantity |
|---|---|
| Barley (seeds) | 1/3 cup, soaked in water |
| Spinach Leaves (Palak) | 1 cup, roughly torn |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Beetroot | 1 medium, cut into thin wedges |
Salad Dressing
| Ingredient | Quantity |
|---|---|
| Apple cider vinegar | 2 teaspoons |
| Black pepper powder | 1/2 teaspoon |
| Honey | 1 teaspoon |
| Lemon juice | 1/2 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
| Fat | 4 g |
| Sugar | 6 g |
Instructions
1. Prepare the Dressing
In a small mixing bowl, combine the apple cider vinegar, black pepper powder, honey, lemon juice, salt, and olive oil. Whisk the ingredients together until well emulsified. Cover the dressing and refrigerate to allow the flavors to meld while you prepare the salad components.
2. Cook the Barley
- Rinse the soaked barley thoroughly under running water.
- In a pressure cooker, add the barley along with 1/4 cup of water. Cook for 4 whistles on medium heat.
- Once the pressure releases naturally, drain the excess water and set the barley aside to cool.
3. Roast the Beets
- Heat a non-stick pan over medium-high heat. Add the beet wedges and roast them for about 5 minutes, or until they become tender yet slightly crisp on the edges.
- Remove from the heat and set the roasted beets aside to cool.
4. Assemble the Salad
In a large mixing bowl, combine the roughly torn spinach leaves, pomegranate kernels, cooked barley, and roasted beets. Gently toss the ingredients to mix evenly.
5. Add the Dressing
Pour the chilled apple cider vinaigrette over the salad and toss gently until all the ingredients are well coated. Adjust salt and pepper to taste if necessary.
6. Serve and Enjoy
Transfer the salad to a serving platter. Serve chilled for the best flavor and texture. Pair this Roasted Beet Salad Recipe With Pearl Barley & Spinach with Healthy Creamy Chicken Soup With Vegetables and Black-Eyed Bean And Lemon Bruschetta for a wholesome Sunday brunch.
Pro Tips
- Barley Alternative: You can substitute pearl barley with quinoa or farro for a different texture and nutritional profile.
- Roasting Beets: For added depth of flavor, try roasting the beets in the oven at 400°F (200°C) for about 25 minutes instead of pan-roasting.
- Dressing Variations: Add a pinch of Dijon mustard or a dash of orange zest to the vinaigrette for a twist.
- Add-ons: Sprinkle some toasted walnuts or crumbled feta cheese for extra crunch and richness.
Enjoy the fresh, earthy flavors of this delightful salad while nourishing your body with its wholesome ingredients!
