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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.