Lithuanian Beet and Barley Salad
A hearty and flavorful salad combining the earthy sweetness of beets with the chewy texture of barley, often enhanced with fresh vegetables and a light vinaigrette. This dish celebrates seasonal ingredients and is a testament to the simple yet satisfying nature of Lithuanian cuisine.
🧂 Ingredients
- 1.25 pounds Baby beets(about 10-15, depending on size)
- 6 cups Water
- 0.75 cup Pearled barley(rinsed)
- 1.25 teaspoons Salt(divided)
- 0.25 cup Cider vinegar
- 2 tablespoons Extra-virgin olive oil
- 1.5 tablespoons Whole-grain mustard
- 1 tablespoon Honey or agave nectar
- 1 to taste Freshly ground pepper
- 1 cup Celery(thinly sliced)
- 1 cup Radishes(thinly sliced)
- 0.25 cup Scallions(thinly sliced)
- 0.25 cup Fresh basil(slivered)
- 0.5 cup Walnuts or pecans(toasted, coarsely chopped)
👨🍳 Instructions
- 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
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
Once beets are cool enough to handle, unwrap them and slip off the skins with your fingers. Cut the beets in quarters lengthwise.
- 4
Whisk vinegar, olive oil, mustard, honey (or agave), pepper, and the remaining 1/2 teaspoon salt in a large bowl.
💡 Tip: Whisk vigorously to emulsify the dressing. - 5
Add the beets, celery, radishes, and scallions to the dressing; toss to coat. Let the vegetables marinate for about 15 minutes.
- 6
Stir in the cooled barley. Just before serving, stir in the fresh basil and top with toasted nuts.
💡 Pro Tips
- ✓To toast nuts: Place in a dry skillet over medium heat and cook, stirring frequently, until fragrant and lightly browned.
- ✓If baby beets are unavailable, larger beets can be used, but roasting time will increase.
- ✓This salad can be made a day ahead; add basil and nuts just before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add crumbled feta or goat cheese for a creamy tang.
- Incorporate other seasonal vegetables like bell peppers or snap peas.
- A squeeze of fresh lemon juice can brighten the flavors.