WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS
Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. Don't skip the walnuts - the toasty-nutty little guys are our favorite part!
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
- Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
- Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
- Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
- Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
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Pts Baby
[email protected]This salad is a great way to use up leftover roasted beets and Brussels sprouts. It's also a great way to get your kids to eat their vegetables.
Pubg Mobile
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The roasted beets were sweet and caramelized, and they paired perfectly with the other ingredients.
Nini Lover
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a beautiful and delicious dish that's perfect for a special occasion.
Ratan Rahat
[email protected]I love the idea of using roasted Brussels sprouts in a salad. They're so much more flavorful than raw Brussels sprouts.
Pathan Ts
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients, and it's also really delicious.
Farooq Hussain Hussain
[email protected]I'm always looking for new ways to use beets, and this salad is a great option. The roasted beets are sweet and earthy, and they pair perfectly with the Brussels sprouts and goat cheese.
jorge masih
[email protected]This salad is gorgeous! The colors are so vibrant and inviting. I can't wait to try it.
Oluwafemi Olawale
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The flavors and textures all work together perfectly. It's a great salad for a special occasion or a weeknight meal.
All Funny Video
[email protected]This salad is a winner! It's healthy, delicious, and easy to make. I especially love the roasted Brussels sprouts. They're so flavorful and caramelized.
Ashley Watkins
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. The combination of roasted beets and Brussels sprouts is unexpected but works really well together. The goat cheese and walnuts add a nice touch of richn
Stacey Katlain
[email protected]This salad is a beautiful and delicious way to use up winter produce. The beets and Brussels sprouts are roasted until tender and slightly caramelized, and the goat cheese and walnuts add a nice creamy and crunchy texture. I also love the addition of