Savory Roasted Beet Salad With Barley Recipe
If beets aren't a part of your salad game, you're seriously missing out. The brightly hued superfood is filled with nutrients, and it adds a fresh flavor to any dish. This beet salad recipe features the root vegetable alongside goat cheese, barley, eggs, and a homemade dressing. It's bursting with both flavor and texture, too—no sad desk salad here. Plus, if you're someone who swears by meal-prepping, this salad can stay fresh for up to three days in the fridge, thanks to the Mason jar format.
Packing your salad in a Mason jar will prevent it from getting soggy before you eat it. Layering the heavy ingredients—in this case, the beets—on the bottom of mason jars, followed by lighter ingredients like arugula, will keep the lettuce crispy and fresh until you're ready to eat it. After all, one of the best things about eating a salad is that satisfying crunch, so it's worth taking the extra time to pack your salads in carefully.
Thanks to eggs and walnuts, along with plenty of veggies, this meat-free, vegetarian-friendly salad recipe packs a healthy 14 grams of protein and five grams of fiber. If you're trying to eat less meat, even if you're not vegetarian, this recipe is a tasty way to get some protein and nutrients without sacrificing flavor. (Plus, the variety of colors make it totally Instagram-friendly, which is just an added bonus.)
Nutrition: 302 calories, 16 g fat (5 g saturated), 454 mg sodium, 5 g fiber, 15 g sugar, 14 g protein
Makes 4 servings
Ingredients
6 Tbsp buttermilk
3 Tbsp light mayonnaise
3 Tbsp chopped fresh chives or green onions
1 1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
2 8-oz packages refrigerated cooked whole baby beets, drained and cut into bite-size pieces
1 5-oz package baby arugula
4 hard-cooked eggs, halved and sliced
1 cup cooked barley or farro
2 oz goat cheese, crumbled
1/4 cup chopped walnuts, toasted
How to Make It
- In a small bowl, combine buttermilk, mayonnaise, chives, lemon juice, salt, and pepper. Whisk until smooth.
- Divide beets among four pint jars.
- Top with arugula, dressing, eggs, barley, goat cheese, and walnuts.
- Cover and chill up to 3 days.
