|Source||Safe Home Farm|
This hearty salad can be eaten warm or cold.
Leave root and one inch stem on beets, scrub with a brush. Place in a medium saucepan, cover with water, bring to a boil then simmer for 20 minutes or until tender. Drain and rinse with cold water. When cool, trim off beet roots and stems and rub off skin. Cut beets into 1/4-inch wide wedges and set aside.
Bring the broth to a boil in a large saucepan. Add the barley, cover, reduce heat and simmer 40 to 45 minutes. Remove from heat and cool.
Combine the barley, beets, fennel or celery, walnuts and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Fill a platter with the greens and top with barley beet mixture.