Ingredients
- 1 cup pearl barley rinsed and drained.
- 2 cups water for cooking
- 2-3 small beets washed and cleaned
- ½ cup canned chickpea or more if desired.
- 5 oz Salad spring mix or of choice
- 2 cuties or 1 mandarin orange peeled
- ½ cup broken walnuts
- ½ cup cucumber chopped
- 1/3 cup goat cheese OR feta
For the dressing
- ¼ cup Extra virgin olive oil
- 2 tablespoon lemon juice OR vinegar
- 2 tablespoons Maple syrup OR agave
- ¼ teaspoon garlic powder OR 1 teaspoon minced garlic
- 1 teaspoon dried Italian herb blend Or 1 tablespoon chopped fresh herbs
- Salt to taste
- Couple twists pepper
Instructions
For cooking barley and beets (Instant pot PIP method)
- Add the rinsed pearl barley to the inner pot of the instant pot. Add in 2 cups of water for coking.
- Top the barley with a long leg trivet.
- Prick beets several times with the knife to aid cooking. No need to peel or cut into halves.
- Place beets in a small IP safe container, fill it with ¼ cup of water , and place it over the trivet.
- Secure the lid with a black knob in the sealing position.
- Press, Manual mode, time 16 minutes high pressure followed by a natural pressure release.
- Once the silver pin drops down, carefully open the lid.
- Insert a knife in the beet to check if it is cooked. It should slide in smoothly without any resistance.
- Take out that bowl and trivet.
- Fluff the barley and let it completely cool before making the salad.
For the dressing
- Whisk everything together until combined or shake up everything in a very small jar.
Assemble the salad.
- Add the spring mix to a large salad bowl.
- Top it with only 1 cup cooked barley, chickpeas, 1 cup cubed cooked beets, oranges, walnuts, and chunks of goat cheese.
- Add in the dressing and mix to coat.
- Serve immediately.