Roasted Beet Salad with Carrots and Feta

I LOVE beets. Everything about them. The color is beautiful, the taste is awesome, and you can do so many things with them! I had some carrots and scallions from my CSA veggies this week and also had some barley leftover in the cupboard so this recipe was perfect.

Ingredients:
(Adaped from Barefoot Contessa)

1 cup pearled barley (3 cups water for boiling)
3 small beets (or 2 large ones) peeled and cut into 1 inch pieces
1 large carrot (or 3 small like I had) peeled and diced
2 scallions, minced
4 tablespoons olive oil
2 tablespoons balsamic vinegar

I think timing is one of the hardest things about cooking, which is why I try to look at the ingredients and start with what needs the longest cooking. This time, it’s the beets and barley.

Get your barley in a pot of salted boiling water. Simmer for 50mins, or until fully cooked and water is absorbed.

Put your oven on 425. Wash and peel your beets. Be prepared to have fuchsia colored hands, and everything else for that matter.

Chop your beets into one inch cubes. Toss in 3 tbs olive oil and salt and pepper. Place on aluminum foil, and fold in the sides to make a little pouch. Place in the oven for 40 minutes or until fork tender.

Next, wash and dice your carrots. You can peel them or leave the skin on, depending on what you like and how thick the skin is. I got these beautiful purple carrots in my CSA veggies this week! When you cut them the orange color looked so nice with the purple.

Mince the shallots, both white and green parts. Add to a pan with some olive oil and cook until they release that yummy onion smell, about 1 minute. Add your carrots. Cook until carrots are a little tender but still firm, about 4-5 minutes. Cook on low though so your shallots don’t burn.

Once barley is full cooked, remove from heat and place in a large bowl. Your beets will likely be done around now too, because we’re good at timing things, obviously. Add your carrot/shallot mixture to the barley. Mix. Then toss the beets in as well.