Barley, Beet & Feta Salad

Serves 6

Ingredients

• 5 medium red beets (600g), cooked and peeled
• 4 cups low-salt broth (chicken or vegetable)
• 1 1/2 cups (ca. 300g) pearl barley (Rollgerste)
• 300g Feta
• 2 bunches Arugula
• 1 1/2 cups walnuts (ca. 170g)
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• 3 garlic cloves
• 2 tsp fennel seeds

Method

1. Bring the broth to a boil in a large saucepan. Add the barley, cover, reduce heat, and simmer 40 minutes. Remove from heat and cool.
2. Mix balsamic vinegar, pressed garlic, olive oil in a small bowl. Crush the fennel seeds with a pestle and mortar and add to the dressing. Let the dressing rest for at least 30 minutes.
3. Cut the beets into small squares, crumble the Feta. Carefully toast the walnuts (do not let them burn) and chop them into pieces. Wash the arugula. Combine the beets ,arugula, walnuts, and feta in a large bowl and add the barley as soon as it is cooled.
4. Pour the dressing over the salad and toss. Season to taste with salt & pepper.