Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta SHARE VIA: Facebook Twitter PinterestThe stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken stock, local beets, creamy crumbled St. Jo Feta from the Salt Spring Island cheese company and some crunchy walnuts on top. Everything was drizzled with a classic French vinaigrette and enjoyed in the sunshine on a perfect late summer’s afternoon.Salad Ingredients:1 lb. beets, scrubbed, greens removed leaving 1-inch stems4 cups chicken stock1 1/2 cups pearl barley2 cups fresh spinach, cleaned and tough stems removed4 oz. crumbled feta1/4 cup chopped walnutsVinaigrette Ingredients: 2 tsp. red wine vinegar1/2 tsp. Dijon mustard1/2 tsp. sea salt6 Tbsp. extra virgin olive oilfreshly ground pepperPlace beets in medium saucepan, cover with water and bring to a boil. Reduce to simmer, cover and cook for 30 minutes. Test for doneness with fork – if they are large beets they may need a bit longer. Rinse under cool water, rubbing off skins and stems. Cut into 1/4 inch wedges. Rinse barley in fine sieve until water runs clear. Bring chicken stock to boil in a medium saucepan. Add barley, reduce to simmer, cover and cook for 40 minutes. Stir occasionally. Combine vinaigrette ingredients in a jar with tight fitting lid. Shake vigorously until homogenized. Arrange spinach leaves on serving plate, tearing into bite sized pieces if desired. Mound cooked barley over spinach. Place beet wedges over barley, then crumbled feta and chopped walnuts. Drizzle with vinaigrette. Arrange on individual salad plates for a sit-down meal, or on a large serving platter for a buffet.Salad may be served warm – assemble as soon as the beets and barley are cooked, and you will have slightly wilted spinach and lightly melted feta. Also delicious cold, assembled when beets and barley have cooled.Serves 4-6.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like 2021 Issues / EAT Magazine News / Magazine / Recipes January 28, 2021 Feb|Mar Issue Out Now Feb|Mar issue on the stands. Inside: Rain Dogs Wine Bar Niche Grocerant Lucky Charms – cooking up some much-needed luck A New Victory ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Comments are closed.