We always try to give beets and arugula together in a share at least once a season so that everyone gets a chance to make this salad. CSA member Josie Johnson shared it first years ago, and it became an instant favorite.
1 bunch beets
4 cups chicken broth (or water or vegetable broth)
1 1/2 cups uncooked pearl barley
2 cups trimmed arugula
1/4 cup chopped walnuts, toasted
4 oz. crumbled feta cheese
1/4 cup balsamic vinegar
2 Tablespoons olive oil
optional: 2 teaspoons fennel seeds
Bring the broth to boil in a large saucepan. Add the barley; cover; reduce heat, and simmer 40 minutes. Remove from heat, cool.
Leave root and 1 inch stem on beets; scrub with a brush under water. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Rub off skins and beet roots under cold running water. Cut beets into 1/4 -inch-wide wedges.
Combine the barley, arugula, walnuts, and cheese in a large bowl. Combine the vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Top with beets.
– from ‘Cooking Light’ magazine