Smoked Barley, Beet, And Grapefruit Salad Recipe

Name: Smoked Barley, Beet, And Grapefruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup cherry or apple wood chips; 2 cups cooked whole-grain hulled barley (about 2/3 cup uncooked grains); 6 medium beets with greens; 5 tablespoons extra-virgin olive oil; 3 tablespoons champagne vinegar or white wine vinegar; 4 teaspoons honey; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 large pink or ruby red grapefruits, peeled and sectioned

Servings: persons

1
Pierce 10 holes on one side of the bottom of a 13 x 9-inch disposable aluminum foil pan. Coat pan with cooking spray. Arrange wood chips over holes in pan. Spread barley on opposite side of pan. Place hole side of pan over stovetop burner. When wood chips start to smoke, carefully cover pan with foil. Turn burner to medium-high; smoke 3 minutes. Remove pan from heat; carefully uncover. Spoon barley into a colander. Rinse and drain barley under cold water; drain well.
2
Trim beets, reserving greens. Remove tough stems from beet greens; tear greens to equal 6 cups, and set aside. Wrap 3 beets together in a large piece of microwave-safe parchment paper; make another parchment packet with remaining 3 beets. Microwave packets together at HIGH for 8 to 9 minutes or until tender; unwrap and cool slightly. Remove skins from beets; cut each beet into 8 wedges. Place beet wedges in a bowl.
3
Combine oil, vinegar, honey, salt, and pepper in a large bowl, stirring with a whisk. Drizzle 1 tablespoon vinaigrette over beet wedges; toss to coat. Add barley and beet greens to bowl with remaining vinaigrette; toss gently to coat. Arrange barley mixture in a serving bowl; top with beets and grapefruit sections.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cooking spray, 1/2 cup cherry or apple wood chips, 2 cups cooked whole-grain hulled barley (about 2/3 cup uncooked grains), 6 medium beets with greens, and more.

Yes, Smoked Barley, Beet, And Grapefruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Barley, Beet, And Grapefruit Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions