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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.