Chilled Beet Salad Recipe

Cook Barley

Rinse the pearled barley under cold running water until the water runs clear. In a medium saucepan combine rinsed barley, 2 1/2 cups water and 1/2 tsp kosher salt. Bring to a boil, reduce heat to low, cover and simmer 20–25 minutes until tender but still slightly chewy. Drain any excess water, fluff with a fork and spread on a rimmed sheet pan to cool quickly. Chill in the refrigerator for at least 30 minutes before assembling.

Roast Beets

Preheat oven to 400°F (200°C). Trim beet tops and scrub beets clean. Wrap each beet in aluminum foil with a light drizzle of olive oil (about 1 tsp total) and a pinch of salt. Roast on a baking sheet 45–60 minutes depending on size, until a paring knife slides in easily. Let cool, then unwrap, peel by rubbing skin off with a paper towel and cut into 1/2-inch cubes. Chill until cold.

Segment Citrus

Using a sharp knife, remove the peel and pith from the orange and grapefruit, then segment over a bowl to catch juices. Reserve the juices and any stray bits. Cut segments into bite-sized pieces if large.

Quick Toss

Place chilled beet cubes and citrus segments in a bowl. Add 1 tbsp lemon juice and 1/2 tsp orange zest; toss gently to combine and macerate briefly (5–10 minutes) to marry flavors.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp honey or maple, 1/2 tsp Dijon mustard, 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a splash of reserved citrus juice from the segmented fruit if you prefer brighter acidity.

Toast pistachios in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and slightly darker. Remove from heat and let cool, then coarsely chop. Crumble the feta or goat cheese into small pieces.

In a large bowl combine chilled pearled barley, chilled beets and citrus mixture, and half of the chopped pistachios. Pour the dressing over and toss gently to coat evenly. Fold in the crumbled cheese and most of the chopped herbs (reserve a small amount for garnish). Taste and adjust salt, pepper or acidity if needed.

Transfer to a serving platter or individual bowls. Garnish with remaining pistachios, reserved herbs and extra citrus segments if desired. Serve chilled or at cool room temperature.