Ingredients
- 250g, 1 cup uncooked barley
- 1 bunch cavolo nero, stalks removed
- 500g cooked beetroot, cut into chunks and any crunchy leaves
- 1 red onion, sliced thinly
- Sea salt and freshly ground black pepper
- Dressing
- 2 Tbsp balsamic vinegar or red wine
- ΒΌ cup extra virgin olive oil
- Salt and pepper
CAVOLO NERO, BEETROOT AND BARLEY SALAD
Method
- Begin by cooking the barley, wash well under cold running water and place into a suitable size pot
- Cover generously with water and cook until tender, this could take anywhere from 30 minutes to 50 minutes
- If looking dry simply add more water until cooked
- Drain
- Wash the cavolo nero well and drain
- Hold the leaves tightly and slice across them thinly
- Place onto a large serving platter
- Make the dressing by whisking together all the ingredients until combined
- Lightly season the barley and drizzle over a little oil, stir to combine
- Scatter the barley over the cavolo nero leaves, now add the cooked beetroot and onions
- Drizzle over the dressing and toss lightly to combine
- Taste and give one last sprinkle of sea salt flakes and grind or two of pepper
- Serve
Comments
This salad is a combination of seasonal goodies that when combined work well to satisfy you. Serves 4
Thanks to BRYDONE ORGANICS for providing the cavolo nero and the beetroot used in the demonstration
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