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.

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20121025-142521.jpgPut your oven on 425. Wash and peel your beets. Be prepared to have fuchsia colored hands, and everything else for that matter.

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20121025-144053.jpgChop 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.

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20121025-144351.jpgNext, 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.

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20121025-145127.jpgMince 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.

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20121025-145428.jpgOnce 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.

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20121025-150151.jpgAdd your balsamic vinegar, the s&p to taste. Spoon into bowls and top with feta cheese. Bon appetit!

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