Barley With Beets, Arugula and Goat Cheese

Name: Barley With Beets, Arugula and Goat Cheese
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 small beet; 2 tablespoons olive oil; 1/2 small onion, diced small; 1 clove garlic; 1 cup barley; 2 cups water or broth; 1 cup arugula; Salt and pepper; 1/4 cup goat cheese

Recipe from "The Leafy Greens Cookbook"

Adapted by Tara Parker-Pope

Barley With Beets, Arugula and Goat Cheese — Kathryn Anible

Total Time: 1 hour 30 minutes
Rating: 4(146)
Comments: Read comments

This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms. Anible. It also adds color, so it’s not all pink. I love the beet and green colors together.’’ —Tara Parker-Pope

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Ingredients

Yield:4 servings

1small beet
2tablespoons olive oil
½small onion, diced small
1clove garlic
1cup barley
2cups water or broth
1cup arugula
Salt and pepper
¼cup goat cheese

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into ½ inch pieces.
Step 2
In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.

Ratings

4 out of 5

146 user ratings

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Comments

KK7 years ago

This recipe is really simple so you can change it how you like. I used the beet greens in place of arugula, so I sautéed the onion and garlic until fragrant and browned slightly then added the beet greens to wilt them. Why not use the beet greens instead of throw them away right? Also I added some fresh chopped green onion at the end because I had them on hand and it added some good flavor. Make it your own!

SundayCook7 years ago

Just made this and it is very good. I cooked the barley in broth. I didn't have arugula so I tossed the mixture over romaine. I wanted more flavor so I added a lemon-garlic vinaigrette to the salad and that made it great. The vinaigrette had two tablespoons of honey just enough sweetness to bring out the flavor of the beets. This was a quick and easy salad to prepare.

Dorothy WW4 years ago

I used farro and cut the olive oil to 1T. I doubled the arugula and text time I will probably triple it. I finished with a spritz of lemon and Aleppo pepper. This is going in the rotation! Delish!!

Anne2 weeks ago

This recipe is specifically written for pearl barley, not hulled barley. Took 40-50 minutes for my hulled barley to cook. FYI!

susan1 month ago

Definitely reduce water or broth by 1/2 cup and cook according to time on barley package… mine was done at 12 minutes- much longer would have been a mushy mess.

Clara1 year ago

I agree with another review that the barley doesn’t need the full 2 cups of broth. It also took a bit longer to cook. I added lemon rind and juice to the barley before adding the arugula. It made a good, fairly easy side dish.

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