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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Golden Beet and Barley Salad with Rainbow Chard

Golden Beet and Barley Salad with Rainbow Chard

4 medium golden beets, tops removed
1 cup dried pearl barley
3/4 teaspoon kosher salt, divided, plus more for seasoning
1/2 large red onion, minced (about 1 cup)
1 bunch rainbow chard (or silverbeet)
2 1/2 tablespoons extra-virgin olive oil, divided
3 tablespoons freshly squeezed lemon juice, divided
4 ounces feta cheese, crumbled, plus more for serving
Freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 450°F. Loosely wrap the beets in aluminum foil. Roast until they are just fork tender, 30 to 45 minutes.

Meanwhile, cook the barley, soak the onions and prepare the chard.

Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of the salt.

Reduce the heat to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dish towel until ready to use. Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.

Wash the chard and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them crosswise into 1/2-inch ribbons; set aside. Dice the stems into small bite-sized pieces and set aside.

When the beets are ready, set aside until cool enough to handle. Peel and dice the beets into 1/2-inch cubes.

Heat 1/2 tablespoon of the olive oil in a large skillet over medium heat until it shimmers. Add the chard stems and a pinch of salt and sauté until they start to turn translucent around the edges, 6 to 8 minutes. Add the chard leaves, 1 1/2 tablespoons of the lemon juice, and a big pinch of salt. Continue to cook, stirring gently, until the leaves are bright green and wilted, 4 to 5 minutes more. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming; set aside.

Drain the red onion from the soaking water and place in a large bowl. Add the beets, barley, and chard. Let everything cool to room temperature.

Stir in the feta. Whisk together the remaining 1 1/2 tablespoons lemon juice, remaining 2 tablespoons olive oil, and remaining 1/4 teaspoon salt in a small bowl. Drizzle over the salad and stir to evenly coat all the ingredients. Taste and season with salt and pepper as needed. Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top.

from: www.thekitchn.com
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