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Roasted Beet & Barley Salad
Ingredients
  • 1 ¼ pounds baby beets (10 to 15, depending on size)
  • 6 cups water
  • ¾ cup pearled barley, rinsed
  • 1 ¼ teaspoons salt, divided
  • ¼ cup cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons whole-grain mustard
  • 1 tablespoon honey or agave nectar
  • Freshly ground pepper to taste
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced radishes
  • ¼ cup thinly sliced scallions
  • ¼ cup slivered fresh basil
  • ½ cup walnuts or pecans, toasted (see Tip), coarsely chopped
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