PURPLE GRAIN ROASTED BEET & BARLEY SALAD
Prepare the entire recipe up to two days ahead; toss with pecans and drizzle with balsamic reduction just before serving.
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.
From Martha Hoover, Café Patachou, Indianapolis