Beets and Brussels Sprouts Salad-in-a-Jar

Layered is the new chopped! We've taken winter's best vegetables and gone vertical for this colorful salad. We love the tender-chewy barley[, but it can be swapped out for your favorite whole grain, like brown rice or quinoa. The jar makes this salad super portable and shows off its pretty layers.]

Total Time:
50 min
Prep:
10 min
Inactive:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup walnut halves
  • 1 cup pearled barley
  • 2 large pink grapefruits
  • 3 tablespoons red wine vinegar
  • 1 small shallot, finely chopped
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 large cooked and peeled beets, cut into 1/2-inch pieces (about 10 ounces)
  • 8 cups baby spinach (about 5 ounces)
  • 1/2 pound Brussels sprouts, thinly sliced
  • 1/2 cup pomegranate seeds
Directions
  • Special equipment: four 32-ounce wide-mouthed glass jars with lids

  • Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.

  • Meanwhile, make the barley: Bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)

  • Prepare the grapefruit: Remove the peel and pith from the grapefruits with a sharp knife. Cut the grapefruits into pieces, and remove the seeds.

  • Make the vinaigrette: Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.

  • Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, divide the beets evenly among the jars, then add the following in separate layers: the spinach, Brussels sprouts, barley and grapefruit. Sprinkle the toasted walnuts and pomegranate seeds on top. Pack the vinaigrette in a separate container (about 3 tablespoons per salad).

  • Just before serving, transfer the jarred ingredients to a large bowl, toss with the vinaigrette and season with salt and pepper.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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