oftt

Barley, Beet, and Feta Salad

Print Email

1 package prepared roasted beets
4 cups fat-free, less-sodium chicken broth
1½ cups uncooked pearl barley
2 cups trimmed arugula
1/4 cup chopped walnuts, toasted
1 (4-ounce) package crumbled feta cheese
3 tablespoons balsamic vinegar
2 tablespoons olive oil
3 teaspooons minced garlic

Cut beets into 1/2-inch-wide pieces.

Bring the chicken broth to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer 40 minutes. Remove from heat; cool.

Combine the barley, arugula, walnuts, and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Mix in beets gently.

 

restaurant news

Lei ha preso la posta (You've got mail) @ Cafe Lalo
New York
by Libby Segal

ImageIt’s Sunday morning, and the last thing I want to hear is a discrete ringing sound, calling out from my computer, to alert me that I have mail. I ignore my computer, throw on my jeans, and catch...

Read more...
The Gallows - A South End Original
Boston
by Kitty Kaufman

gallows-490x329"We're a loud and welcoming hangout in the South End with a menu that changes weekly." It's Saturday and we can confirm the fun's here all right, along with everyone in the neighborhood. There's...

Read more...
Mañana
New York
by Nancy Ellison

manana.jpgFor someone who considered “nursery food” buttered tortillas with Jalapenos or cheese enchiladas, it is with more than just a foodie interest that I seek out Mexican restaurants wherever I...

Read more...
One Foodie Night in Boston
Boston
by Payman Emamian

ImageI have often found myself envious of some guys because of their wives. Not because of their looks, great figures or personalities, my wife has all that and more. Before any ladies reading this get...

Read more...