• 2 large beets, roasted then sliced thinly
  • 2 cups cooked barley (see quick barley recipe for instructions)
  • 1 cup napa cabbage, thinly sliced
  • 1 small red onion, sliced
  • ½ cup feta cheese, crumbled
  • Dressing:
  • 3 Tablespoon sherry vinegar
  • 1 ½ teaspoon dijon
  • The juice of 1 orange
  • ⅛ teaspoon salt
  • A dash of freshly ground black pepper
  • The zest of 1 orange
  • ½ teaspoon sugar
  • 4 tablespoons extra virgin olive oil
Equipment:
2 stainless steel bowls
1 whisk

Instructions:

  1. Preheat oven to 350 degrees F and roast beets according to roasted beet recipe
  2. Whisk together vinegar, Dijon, orange juice, salt, black pepper, orange zest and sugar. Whisk in olive oil, adding slowly.
  3. Toss the cabbage, and half of the dressing in a bowl together to soften the cabbage
  4. Add the red onion to the cabbage mix and toss
  5. Toss the barley in a separate bowl with the other half of the dressing.
  6. Combine the cabbage mixture and the barley mixture together
  7. Toss in feta
  8. To avoid staining the cabbage pink, add the beets immediately before serving.

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