Barley and Beet Salad

Second week of culinary school down, sixteen to go. I found a recipe in Cooking Light for a salad similar to this, but of course I adapted it to what I had or what looked good at the store. Barley is a grain that can be found in any market, you just may need to look on the bottom shelves below the rice or in the bulk section if there is one. I think it is better if you use golden beets, but it is really hard to find those sometimes. I served it with salmon and it was delicious.
This week the kitchen next to us were doing breakfast week, so they make barley water which is known to be high in antioxidants and minerals. Once I get the recipe for it I will post that, but you basically cook the barley in a lot of unsalted water and mix it with honey or agave and either lemon or cinnamon and nutmeg. Here is a recipe for reference from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/barley-water-recipe/index.html.

Barley and Beet Salad

Servings: 4-6

Cook Time: 1.5 hrs
Active Time: 30 mins
Total Time: 1.75 hrs

Ingredients
4 small beets, preferable golden
3 cups stock or water
1 cup uncooked barley
3 T vegetable or grapeseed oil
1 T good olive oil
1/2 pumpkin seed kernels, toasted and salted (divided)
2 T agave or honey
2 T Dijon mustard
2 T sherry vinegar
juice of half a lemon
1/4 tsp salt
1/4 tsp pepper
1/4 cup diced shallots
4 cups argula

Directions
Preheat oven to 400F. Trim greens off of beets and tightly wrap the beets together in foil. Bake for about 1 hour and 20 minutes, or until they are fork-tender. Once done, let beets cool then peel and slice into bite sized pieces.
While the beets cook, combine barley and water or stock in a saucepan and bring to a boil. Cover and reduce and simmer for up to an hour or until tender, stirring occasionally. Drain any excess water and let barley cool to room temperature.
While the beets and barely cook, place 1/4 cup of pumpkin seeds in a bowl and smash with a spoon or mallet. Add the agave, Dijon, vinegar, lemon, salt and pepper. Whisk to combine. Stream in the vegetable and olive oils, whisking constantly. Add the shallots and remaining pumpkin seeds.
Toss beets, barley, argula and dressing. Serve room temperature or slightly chilled.