I decided to take it upon myself to be the healthful contribution to a Memorial Day "meat-a-pooloza"
© extravaganza. I had some amazing beets from the farmer's market, huge lovely golden ones. They formed a colorful base for this delicious and hearty side that was perhaps more autumnal than most would choose for Memorial Day season, but happened to pair perfectly with the 50-degrees and torrential downpour that pushed all grilling under the eaves and onto the stovetop.
Barley Beet SaladServes 81 cup barley, cooked in 2 cups chicken stock
2 large (8 oz each) golden beets, roasted at 375 for 45-60 minutes
1 bunch (8 oz) kale, center ribs removed then chopped in bite-sized pieces
2 cloves roasted garlic
1/2 cup dried cranberries
Toss with lemon mustard vinaigrette
Bring 2 cups chicken stock and 1 cup water to boil, stir in barley, then reduce heat to low and simmer, covered for 35 minutes or until done.
Meanwhile, dice onion and sauté in olive oil until tender. Stir in smashed roasted garlic and kale. Cover and heat over medium until kale is wilted. Stir in cranberries and toss with cooked barley and diced beets. Toss with a vinaigrette of your choice - I used lemon/mustard. Serve warm or chilled.