Red Beet, Barley and Mozzarella Salad

  • 1 c. Red Beets – peeled and cut into 1/2-inch pieces
  • 5 T. Olive Oil – divided
  • 1 c. Barley
  • 3 T. Red Wine with Pomegranate Vinegar or Red Wine Vinegar
  • 1/2 tsp. Sugar
  • Salt to taste
  • 1/2 c. Mozzarella – fresh, cut into 1/4-inch cubes
  • 1 T. Onion – red, finely diced

Preheat oven to 350 ºF. Place beets in a 9-inch x13-inch glass dish and drizzle with 2 tablespoons of olive oil. Toss to coat. Cover with aluminum foil. Roast covered for 30 to 45 minutes or until you can easily insert a fork. Remove, allow to cool and then cut beets into 1/4-inch pieces. While beets are cooking, prepare barley according to package directions. Set aside. In a separate bowl, whisk together vinegar and sugar and 3 tablespoons of olive oil. Add salt to taste. In a large bowl, combine beets, barley and onion. Add dressing to taste. Mix together. Top with fresh Mozzarella cubes and serve. Beets and barley can be made a day ahead of time.

Serves 4 to 6

Cindy Kerschner, Schnecksville

Finalist – Beets/Carrots/Turnips
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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