Description
A nutritious salad that also happens to be vegan and gluten-free.
Ingredients
Scale
- 1 1/2 cups dry pearl barley
- 6 cups water
- 2 tsp kosher salt
- Zest of 1 orange
- 1/2 cup fresh-squeezed orange juice
- 1/4 cup + 1 tbsp walnut oil
- 2 tbsp rice vinegar
- 1 tsp agave
- 1 tsp kosher salt
- Fresh ground pepper
- 1 medium red beet
- 1/2 cup chopped walnuts
- 10 oz container of baby bella mushrooms
- 2 tbsp walnut oil
- 1/3 cup chopped dill + 1/4 cup for garnish
- 1 medium parsley bunch, chopped
Instructions
- Before cooking the barley rinse well with cool water.
- In a medium pan, bring 6 cups of water and 2 tsp of kosher salt to a boil, then add barley. Allow water to return to a boil and reduce heat to a light boil. Cook for 20-25 minutes. Barley should still have a light chew or bite. Drain barley, and spread onto a clean baking sheet to cool.
- Zest orange and set zest aside.
- For the dressing: Juice the orange. Combine all walnut oil, rice vinegar, agave, kosher salt, and ground pepper. Whisk then set aside.
- The beets in this recipe can be grated if you do not have a spiralizer. For either method, wash beet, and then remove ends. Using a peeler, peel the outer layer off the beet. If you have a spiralizer, use the thin ribbon attachment, cutting ribbons when they reach a few inches long. Collect ribbons in a bowl and set aside.
- Toast walnuts in a dry pan, on the stove until fragrant, and set aside.
- Slice baby bella mushrooms and sauté lightly in 2 tablespoons of walnut oil before seasoning the mushrooms with salt and pepper.
- Add 1 tablespoon of dressing to beets and toss.
- Place cooked barley, dill, parsley, orange zest, walnuts, and the rest of the dressing in a large bowl and then toss to combine.
- To serve, place barley on a dish and sprinkle with sautéed mushrooms. Top with a mound of beet ribbons and sprinkle with extra dill.