👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Scrub beets under running water. Wrap the damp beets in heavy-duty foil (or a double layer of foil), crimping it closed to make a packet. Place in the oven and roast until tender when pierced with a fork, 1 to 1.5 hours, depending on size.

2. 2

   Meanwhile, combine water, rinsed barley, and 3/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender but still chewy, 40 to 50 minutes. Drain well and spread out on a baking sheet to cool.

3. 3

   Once beets are cool enough to handle, unwrap them and slip off the skins with your fingers. Cut the beets in quarters lengthwise.

4. 4

   Whisk vinegar, olive oil, mustard, honey (or agave), pepper, and the remaining 1/2 teaspoon salt in a large bowl.

   💡 プロのコツ: Whisk vigorously to emulsify the dressing.
5. 5

   Add the beets, celery, radishes, and scallions to the dressing; toss to coat. Let the vegetables marinate for about 15 minutes.

6. 6

   Stir in the cooled barley. Just before serving, stir in the fresh basil and top with toasted nuts.