What You'll Need
Grain Bowl
1 cup Purple Barley Berries
5 small pastel radishes, thinly sliced
3 small carrots, thinly sliced
3 small beets, chopped into 1/2-inch slices
Arils from 1 pomegranate
1/2 cup crumbled feta cheese
3 cups arugula
Olive oil
Salt
Quick Pickled Onions
1/2 red onion, thinly sliced
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon fine sea salt
2 tablespoons sugar
Dijon Vinaigrette
3 tablespoons olive oil
1-1/2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1-1/2 tablespoons honey
Salt and freshly cracked pepper to taste
Directions
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First, prepare the quick pickled onions. Place sliced red onion into a mason jar. Combine remaining pickle ingredients into a saucepan and cook over medium-high heat, stirring occasionally, until the mixture reaches a simmer. Pour hot vinegar mixture over the onions, screw on the lid, and shake to evenly coat onions. Set aside to marinate for 30 minutes.
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Cook Purple Barley to package instructions. Drain and set aside.
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While the Purple Barley is simmering, roast the beets. Preheat oven to 425 degrees. Place the sliced beets on a parchment-lined baking sheet, drizzle with olive oil, add salt to taste, and toss well. Place into oven and roast for 45 minutes, or until fork tender. Set aside.
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Combine Dijon vinaigrette dressing ingredients in a bowl and whisk well to emulsify. Set aside.
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To assemble the salad, combine arugula, roasted beets, pickled onion, radishes, carrots, feta, pomegranate arils and purple barley in a large bowl. Warm the dressing through, then drizzle over the salad and toss to combine.
Serves 2-4.
