Pre­pare the en­tire recipe up to two days ahead; toss with pecans and driz­zle with bal­samic re­duc­tion just be­fore serv­ing.

Chattanooga Times Free Press - Parade - - COMMUNITY TABLE -

Pre­heat oven to 400ºF. Scrub 3 medium red beets; wrap in foil, place on a bak­ing sheet. Roast 45–50 min­utes or un­til a knife slides into them eas­ily. Re­move from oven. Cool, peel and chop beets. Set aside. Pre­pare 1½ cups bar­ley ac­cord­ing to pack­age di­rec­tions. Place 1 cup beets, ¼ cup wa­ter, ½ tsp sugar, ½ tsp kosher salt and black pep­per to taste in a blender; puree. Com­bine beet puree and bar­ley in a large bowl. Mix in re­main­ing beets, 1 cup dried cran­ber­ries, 1 cup halved red grapes, ½ cup chopped toasted pecans and 2 Tbsp chopped tar­ragon. Sea­son with salt and pep­per. Place 1 cup bal­samic vine­gar in a small saucepan over medium-high heat. Bring to a boil, re­duce heat and sim­mer 10–12 min­utes or un­til vine­gar is re­duced by more than half and is a thick, syrupy con­sis­tency. Re­move from heat. To serve, driz­zle bar­ley mix­ture with bal­samic re­duc­tion; sprin­kle with ad­di­tional pecans and tar­ragon.

Serves 8–10.

From Martha Hoover, Café Pat­a­chou, In­di­anapo­lis

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