I’m on a healthier eating kick now that the oppressive summer heat has settled in over Arizona. Something about 110 degree days make you crave fresh fruits and veggies and give you a strong desire to not turn your stove on under any circumstances.
I also have a serious addiction to Bon Appetite. The recipes are generally super accessible and everything I’ve made from the glossy pages of the extraordinarily well-photographed magazine has been superb. This salad is no exception. It comes together really quickly and tastes great both hot and cold. It’s definitely something I’ll work into my summer rotation and it’s a lunch or dinner I can feel really good about.
- 2 cups cooked barley
- 1/2 red onion
- 2 small golden beets
- 1 bulb fennel
- 1/4 cup torn fresh mint
- 1/4 cup olive oil
- 3 tbsp. red wine vinegar
- salt & pepper to taste
- Cook your barley. I made mine with vegetable stock for a little extra flavor but you can totally make it happen with water!
- Using a mandolin, thinly slice your onion, golden beets, and fennel.
- In a large bowl, combine your veggies with your barley. Pour your olive oil and vinegar over everything and mix well. Season with salt and pepper, top with your fresh mint, and enjoy!