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Posted on 07/18/2012

Bountiful Beets and Basil of Summer

Visit any farmers market, grocery store or open your CSA (Community Supported Agriculture) box and you know what is in season now......beets, basil and more. What to do with all these available farmed goodies? I'd like to share a recipe you will find an inspiration and colorful bounty of goodness.

This salad offers the whole food nutrition of fresh farmed gems and whole grain barley. Just a highlight to this goodness are the potassium and Vit A in beets and fiber, B vitamins, magnesium and iron in barley. Plus by pairing the whole grain barley with beans, a complete protein is achieved making this dish a very suitable meal!

I can't call this my own but it is highly adaptable. I'm sure you will find your own favorite way to create and enjoy!

Bountiful Beet and Barley Salad

1 cup Hulled Barley, cooked

3 medium/large Beets, cooked* and cubed

1 can navy or cannelloni beans, rinsed

Small bunch Fresh basil, chopped

2-3 Scallions, chopped

1 Garlic Top, sliced thin (when available)

1-2 Lemons, juiced

Olive Oil or Flax Oil, if desired

Salt & Pepper to taste (optional)

Mix all ingredients together. It's fun to note that the more you mix the pinker the salad becomes. Serve room temperature or chilled.

* To cook Beets place rinsed whole beets in a pot of water. Cover and boil 30-60 minutes, depending on the size of beets. Skin will peel easily when done. Drain water and cool. Peel skin, cube.

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