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SourceSafe Home Farm
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour


This hearty salad can be eaten warm or cold.

Submitted by: 
Robin Timm


1 lb
4 c
vegetable broth
1 1⁄2 lb
pearled barley
1 c
chopped fennel or celery
1⁄4 c
walnuts, toasted
4 oz
feta cheese
1⁄4 c
balsamic vinegar
2 T
Olive Oil
1 clv
Garlic (minced)
2 c
beet greens, arugula or salad greens (chopped)


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.