What You'll Need
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
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
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
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.
Cook Purple Barley to package instructions. Drain and set aside.
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.
Combine Dijon vinaigrette dressing ingredients in a bowl and whisk well to emulsify. Set aside.
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.