Beet, Mandarin Orange, Kumquat, and Toasted Barley Salad
Ingredients
Yield: 8 servings
Dressing:
½ cup green onion, finely chopped
1 tablespoon mandarin orange rind, grated
2 teaspoons lemon rind, grated
2 tablespoons cilantro, finely chopped
½ teaspoon kosher salt
½ teaspoon coriander seed, ground
½ teaspoon cumin seed, ground
½ teaspoon paprika
⅓ cup olive oil
Salad:
2 cups barley, uncooked
10 cups water
2 teaspoons sesame oil
1 teaspoon kosher salt, divided
2 cups mandarin orange sections, chopped
2 cups avocado, diced
12 whole kumquats, seeded and sliced
4 cups beets, cooked and cut into wedges
Nutrition information
Serving size: 1 cup salad/ ½ cup beets
Calories: 332
Total Fat: 11.9 g
Saturated Fat: 1.8 g
Monounsaturated Fat: 0.0 g
Sodium: 437.7 mg
Total Carbohydrate: 52.1 g
Dietary Fiber: 12.4 g
Sugars, other: 14.0 g
Protein: 8.2 g
Source: Spectrum Health Culinary Medicine & GRCC SICE
Instructions
1. Heat sesame oil for salad in a saucepan over medium-high heat. Add barley to pan; cook 3 minutes or until lightly toasted, stirring frequently. Add water and ½ teaspoon salt; bring to a boil. Reduce heat, and simmer 45 minutes or until barley is tender. Drain barley; cool completely. Place barley in a large mixing bowl.
2. In a medium bowl, whisk together the first eight dressing ingredients (through paprika). Gradually add oil for dressing, stirring constantly with a whisk. Set aside.
3. Add remaining ½ teaspoon salt, orange, avocado, kumquats and dressing; toss gently to coat salad.
4. Spoon 1 cup salad onto each plate; top each serving with about ½ cup beets.