Adapted from Bon Appetit

Barley, Kale, and Beet Salad

Image of Barley, Kale, and Beet Salad

  1. Whisk ¼ cup oil, white wine vinegar, and sugar in a large bowl to blend; season with salt and pepper.

  2. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.

  3. Meanwhile, preheat oven to 375°.

  4. Peel beets and cut beets into small cubes. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Bake beets until tender when pierced with a thin knife, about 30 minutes.

  5. Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.

  6. Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired.

  • ¼ cup plus 2 Tbsp. extra-virgin olive oil; more for drizzling
  • 2 tablespoons white wine vinegar
  • 2 tablespoons (packed) light brown sugar
  • ½ teaspoon finely grated orange zest
  • Kosher salt, freshly ground pepper
  • 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
  • ¼ cup minced shallots
  • 3 medium golden beets (about 1 bunch), trimmed
  • 1¼ cups pearl barley
  • 4 ounces feta, crumbled
  • 2 teaspoons (or more) unseasoned rice vinegar