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Barley and Beet Salad with Gorgonzola Cheese and Simple Balsamic Vinaigrette

Barley, Beets, Gorgonzola Salad with Balsamic Vinaigrette

  • Author: BrenDid.com
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Cuisine: Salad

Description

This Barley, Beets, Gorgonzola Salad features two under-appreciated ingredients: beets and barley. Beets are delicious when roasted but also shine as a pickled vegetable in the winter months. Barley, while generally used as a soup or stew ingredient, adds 4 grams of protein and fiber to this tasty salad.


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Ingredients

  • Balsamic Vinaigrette:
  • 3 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • Salad:
  • 1 cup roasted beets or pickled beets, diced (room temperature)
  • 1/2 cup diced celery
  • 1/2 cup sliced radishes
  • 1/2 cup diced green onion
  • 1/4 cup gorgonzola cheese (crumbled)
  • 1 cup cooked pearl barley (room temperature)
  • 4 cups salad greens

Instructions

  1. Combine all vinaigrette ingredients in a lidded container and shake or stir to combine. Set aside.
  2. Toss the barley with 2 Tbsp of the vinaigrette and allow flavors to combine while you prepare the rest of the salad.
  3. Chop all vegetables as directed.
  4. Toss celery, radishes and green onion in a large bowl with barley.
  5. Place one-half of the salad greens on a large plate or salad bowl and top with 1/2 of the vegetable/barley mixture. Barley and Beet Salad with Gorgonzola Cheese and Simple Balsamic Vinaigrette
  6. Sprinkle each salad with one half of the gorgonzola
  7. Serve with extra vinaigrette on the side.


Nutrition

  • Calories: 650

Keywords: barley beets gorgonzola salad

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